Category: soup

Creamy Mushroom & Wild Rice Soup

Chef KimLeave a Comment on Creamy Mushroom & Wild Rice Soup

This mushroom and wild rice soup is super creamy without the dairy found in traditional creamy soups. Oats and cashews are blended into a cream and added at the end of the cooking time.

This soup does not take much prep time, just enough to slice the mushrooms or you can purchase pre-sliced mushrooms and just dump them in.

I love a warm bowl of this soup when the temperature starts to drop, but it’s delicious enough for the holiday table.

Let me know if you give it a try.

Print Recipe

Creamy Mushroom& Wild Rice Soup

This mushroom and wild rice soup is perfectly creamy without any dairy.
Prep Time15 minutes
Cook Time1 hour
Course: Soup
Cuisine: American
Keyword: mushrooms, wild rice
Servings: 6
Author: Chef Kim

Ingredients

  • 1 lb sliced mushrooms
  • 1 cup onion chopped
  • 2 garlic cloves
  • 1 cup Wild Rice
  • 3 cup water
  • 4 cup veg broth
  • 1/2 cup cashews
  • 1/4 cup gf rolled oats
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp sage
  • 1/2 cup slivered almonds optional for topping

Instructions

  • In a 4 qt saucepan, over medium heat, sauté the onion in a tsp of olive oil until softened. Add the garlic and stir for 1 minute so the garlic does not burn.
  • Then add the mushrooms. Stir to combine and cook for about 10 minutes, stirring often. When the mushrooms have released their moisture and the pan is almost dry, transfer mushroom mixture to a bowl and set aside.
  • Into the same pan, add the wild rice and water and a tsp salt. Bring to a boil, then turn heat down to low and simmer, cover pan. Cook for 30 minutes.
  • While the rice is cooking, in a blender, combine cashews, oats and 2 cups of broth. Blend until smooth and creamy, about a minute.
  • When the rice is tender, add the remaining 2cups of broth, the mushroom mixture, herbs and the cashew blend to the pot. Bring to a simmer and cook for another ten minutes. The soup is ready when thickened.
  • Garnish with more fresh herbs and a sprinkling of sliced almonds, if desired.

Pineapple Cucumber Gazpacho

Chef KimLeave a Comment on Pineapple Cucumber Gazpacho

I tasted this soup last week while visiting St. Petersburg, Florida. Eating it outside under the warm setting sun was such a blessing, considering it was below freezing back home. So when I was back home in the frozen north, I decided I wanted to try my hand at making my version of the soup I had enjoyed. It turned out very good and brought a feeling of warmth and tropical flavors to a very cold day. I hope you like it. Serves 4.

  • 1 cucumber peeled, seeded and diced, reserve seeds
  • 1/2 pineapple, cored and diced
  • 1/4 cup chopped cilantro
  • 1/2 lemon, juice only
  • 2 Tablespoon walnut oil or other nut oil
  • 1/2 jalapeno or dash of cayenne
  • 1/2 teaspoon sea salt
  • 1/2 cucumber , peeled and chopped
  • 1/4 pineapple, cored and chopped
  • 1/2 cup water
  • 1 Tablespoon of white balsamic vinegar, optional

Place diced cucumber and pineapple in a bowl, add cilantro and jalapeno if using. Stir to combine. Place lemon juice, oil, cucumber half and reserved seeds, chopped pineapple, salt, water and if using white balsamic in a blender and puree. Add more pineapple to thicken or more water to thin. Pour over diced cucumber and pineapple, stir, taste and adjust seasonings. sprinkle with cayenne to your taste.

This will make a wonderful summer treat, but if you need a reminder of what summer tastes like while your waiting for the thaw, give it a try.