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.

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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

Pineapple Cucumber Gazpacho

Chef KimLeave a Comment on Pineapple Cucumber Gazpacho

I ordered a pineapple cucumber gazpacho soup while visiting St. Petersburg, Florida. It was really tasty. Eating it outside under the warm sun was such a blessing, considering it was below freezing back home, at the time. So, when I got home, I wanted to try my hand at making my version of the soup. I hope you like it. Serves 4.

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Pineapple Cucumber Gazpacho

This refreshing soup is perfect for a summer day and blends together quickly leaving you more time outside the kitchen.
Prep Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chilled soup, cucumber, pineapple
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1 English cucumber peeled
  • 1 pineapple cored and diced
  • 1 lime juice only
  • 1 green onion chopped
  • 1/2 jalapeno or dash of cayenne
  • 1 teaspoon sea salt
  • 1/2 cup water
  • 2 Tablespoon walnut oil or other nut oil
  • 1 Tablespoon of white balsamic vinegar optional or more to taste
  • 1/4 cup chopped cilantro

Instructions

  • Peel cucumber and cut in half lengthwise, then cut each half in half crosswise. Chop three of the quarters and put into the blender. Scoop the seeds from the fourth quarter and place seeds in blender, reserve the seeded quarter.
  • Cut the top off the pineapple, use a knife to remove the pineapple skin then cut in half from top to bottom. Cut each halve lengthwise in half and cut the core from the center. Chop three quarters and place in the blender.
  • Dice the remaining pineapple quarter along with the remaining cucumber and set aside.
  • To the blender add the lime juice, green onion, jalapeno, salt, water and white balsamic vinegar. Blend until smooth.
  • Add the diced pineapple and cucumber, cilantro and oil and pulse a couple times fora chunky texture. Taste and adjust seasonings.
  • Pour into serving bowls or chill until ready to serve. Garnish with additional cilantro and oil if desired.

Notes

White balsamic vinegar can be substituted for 2 teaspoons of white wine or rice vinegar and 1 teaspoon of maple syrup. 
If you can get a flavored white balsamic, that will add a little more depth of flavor, for example a pear or Sicilian lemon is very good in this recipe.

This will make a wonderful summer treat, or a great way to bring summer flavors to your table while you’re waiting for it to thaw, give it a try.