This fall soup has a delicious earthy flavor thanks to the wild rice, mushrooms, celery, carrots, Navy beans and thyme. Use any mushrooms you like, or half cremini and shiitake like I did. See the Notes for steps to make a creamy instead of light broth.
Note: For a more efficient preparation, chop and ready all of your non-rice ingredients while the rice is cooking in step 1. Or make the rice ahead of time for a speedy assembly starting in step 2.
- 2 cups water
- ½ cup dry/uncooked wild rice (see Notes)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 2 ribs celery, sliced (about 1 cup)
- 2 medium carrots, sliced (about 1 cup)
- ¼ pound cremini or white mushrooms, sliced (about 1½ cups)
- ¼ pound shiitake mushrooms, sliced (about ½ cup)
- 1 tablespoon finely chopped garlic (3 to 4 cloves)
- 5 cups water
- 1 15-ounce can cooked Navy beans, rinsed (about 1½ cups)
- 3 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves, coarsely chopped
- Bring the 2 cups of water to a boil in a medium saucepan over high heat. Add the wild rice and reduce the heat to low. Cover and simmer for 60 minutes (or according to your rice package instructions).
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, celery, and carrot, and cook while stirring for 3 minutes, adding a little water as needed. Add the mushrooms and garlic, and cook while stirring for another 2 minutes, still adding water as needed.
- Stir in the 5 cups water, cooked wild rice (and any liquid remaining in the rice pot), beans, and tomato paste. Cover and cook on a low simmer for 15 to 20 minutes. Stir in the fresh thyme during the last 5 minutes. Serve garnished with fresh thyme if desired.
Shopping for wild rice: I have made this soup with a wild rice blend as well as black wild rice, but I much prefer the regular wild rice. So be sure when you’re shopping to get plain “wild rice” and not the black (called Forbidden or Japonica) or the blend (with brown rice), both of which can work as substitutions, but in my opinion, aren’t quite as delicious. Regular wild rice will look black/dark brown before cooking, then will pop open and look bi-colored.
Beans: Any kind of white bean can be used besides Navy, including cannellini or Great Northern.
Don’t like mushrooms? If you don’t care for mushrooms, you can leave them out or make up the difference with any vegetable you like or more rice and beans.
Above: The prepared onions, carrots, and celery. I cut my veggies on the small side, but feel free to cut yours however you like.
Above: The sliced mushrooms and finely chopped garlic.
Above: I love chopping my cloves of garlic in this chopper to avoid sticky (and stinky) garlic fingers!
Above: While cooking the vegetables and garlic, you should have very little liquid in the bottom of the pan, just enough to prevent sticking.
Above: Fresh thyme, Navy beans, and tomato paste. If you are salt-free, make sure to read your canned food labels and look for beans and tomato paste without added salt. You can also make your beans from scratch if you don’t want to use canned.
Above: This shows the soup with the added blended cashews and water. (See Notes for ideas for a creamier broth.)
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