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.Print
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.)