Published: by Absolutely Recipes, in the recipes category.

Wild Rice Soup Recipe.

Ingredients:

1 cup unsweetened almond milk
1/3 cup raw cashews
1/4 cup cooked cannellini beans, drained and rinsed
2 TBSPs white miso paste
2 TSPs Dijon mustard

Recipe Instructions:

Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth.
Set aside.
Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat.
Add the scallions, celery, carrot, mushrooms, and salt and stir.
Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir.
Cover and simmer for 20 minutes.
Remove the thyme bundle and stir in the cashew mixture, rice, 1 TBSP lemon juice, and kale.
Simmer over low heat until the kale is wilted, about 5 minutes.
Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

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