Creamy Mushroom Soup with Wild Rice


  • 1 medium brown onion
  • 5 cups chopped button mushrooms, or whatever type you prefer
  • 2 celery stalks finely chopped
  • ½ cup wild rice, rinsed
  • ½ cup raw cashews, soaked for at least 2 hours
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 2-3 teaspoons of PICKLD Spicy Coriander Soup Seasoning per serve
  • 4 cups boiled water
  • Salt & pepper to taste

Ready In

60 min



Nutritional Facts

    How To Cook :

    Step 1

    Heat oil a large pot and add the onion. Sauté for 4 minutes.

    Step 2

    Add the garlic, mushroom and celery and sauté for another 4 minutes.

    Step 3

    Add the rice and water. Season with salt and pepper and cover to bring to the boil then reduce the heat to simmer covered for 40 minutes, or until the rice is cooked.

    Step 4

    Blend the cashews with 1 cup of the soup, and any additional water as needed to blend to a smooth consistency.

    Step 5

    Return the blended mix back to the pot and stir in the soy sauce. Bring the soup back to the boil and season with salt, pepper.

    Step 6

    Recommendation: Stir through 2-3 teaspoons of the PICKLD Spicy Coriander Soup Seasoning to each serve of soup.

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