Mushroom and Wild Rice Soup

Serves 4
Time 1 hour (+ soaking time)


¾ cup cashews
2 tbsp extra virgin olive oil
1 brown onion, diced
3 garlic cloves, diced
2 celery stalks, diced
2 carrots, diced
½ bunch rosemary, finely chopped
½ bunch thyme, finely chopped
Salt and pepper
200g mixed mushrooms, sliced
½ cup dry white wine
800ml vegetable broth
2 cups water
¾ cup wild rice
1 tbsp flour


Place the cashews in a small bowl and pour over enough water to cover. Let soak overnight or for at least 2 hours.

In a large pot heat extra virgin olive oil and sauté onion, garlic, celery and carrots for about 8–10 minutes or until soft. Season with salt and pepper then add the thyme, rosemary and mushrooms. Cook for about 10 minutes or until lightly browned.

Add white wine, broth, water and wild rice and season again with salt and pepper. Stir in the flour and cook for 35-45 minutes or until wild rice starts to burst.

Lastly, blend soaked cashews until smooth and stir through the soup in the last 5 minutes of cooking.