Week 2025-30: Wild Rice Soup

The Recipe
1/2 cup cashews (~60g)
1 medium onion, diced
3 medium carrots, sliced thinly
2 celery stalks, sliced thinly
250g mushrooms, sliced thinly
6 cloves garlic, chopped
2tbsp olive oil
1tbsp thyme
1tbsp oregano
2l vegetable broth
200g wild rice
1.5 tsp salt
2 cans white beans, drained and rinsed
1/2tsp black pepper
1tbsp soy sauce

Soak the cashews in hot water while making the recipe.

Warm up oil in a soup pot. Add onion, celery and carrots and cook for about 5 minutes. Add mushrooms and cook for another 2 minutes. Add garlic, thyme and oregano and cook for another 2 minutes.

Add broth, wild rice, salt and pepper. Bring to a simmer and leave to simmer uncovered for 20 minutes. Add beans and leave to simmer for another 30-35 minutes or until the rice is done.

Transfer 2 cups of the soup (veggies and rice included) to a blender. Add 1 cup of water and the drained cashews. Blend until creamy and pour the mixture back into the soup.

Add soy sauce and more salt to taste.

The Verdict
Two mistakes out of the bat - I didn't rinse the beans well enough, so some of the tomato sauce remained. Don't think that really mattered taste-wise, but it looked a LOT different than expected.

Second mistake was worse - I definitely didn't blend the cashews finely enough, so it ended up being more crunchy than creamy.

I really loved the taste, but the rice soaked up a LOT of the liquid, so it really ended up being more risotto-like than a soup. Not entirely sure what I did wrong there. Besides, wild rice are expensive in Denmark, so I don't see myself making this again very often.