This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it’s the perfect nourishing meal for a cool fall night.

Ingredients

Creamy base

• 1 cup unsweetened almond milk

• ⅓ cup raw cashews

• ¼ cup cooked cannellini beans, drained and rinsed

• 2 tablespoons white miso paste

• 2 teaspoons Dijon mustard

Soup

• 2 tablespoons extra-virgin olive oil

• 1 bunch scallions, white and light green parts, chopped

• 1 celery stalk, chopped

• 1 large carrot, chopped

• 8 ounces cremini mushrooms, sliced

• 1 teaspoon sea salt

• 4 garlic cloves, minced

• 2 tablespoons minced rosemary

• 1 bunch of thyme, bundled

• 1¼ cups cooked cannellini beans, drained and rinsed

• ½ teaspoon freshly ground black pepper, more for serving

• 4 cups water

• 1 cup cooked wild rice

• 1 to 2 tablespoons fresh lemon juice

• 4 cups chopped kale

• Chopped parsley for garnish, optional

• Pinches of red pepper flakes, optional

Directions

1. 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.

2. 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.

3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.

4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon 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.

   Note: If you’re not serving the soup right away, it’ll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.