The best wild rice soup I’ve ever had was in Duluth, Minnesota, right after Grandma’s Marathon. Even though I was only a spectator, I chowed on that soup as if I’d run the full 26.2 miles! It was hearty but not overpowering. Just one of those things that makes you feel like you could eat it forever.
Recently, when the hubs requested making this soup at home, I thought why not? He picked out a wild rice blend and I started looking at recipes. Everything I was coming across called for flour to make a rue, but I wanted something that added more nutritional punch. The almighty bean, of course! I blended white beans into the almond milk to thicken things just enough and add some additional protein to the dish.
I thought the soup was very nice. Not a strong flavor at all. Hubs enjoyed his with a bit of pepper. I liked mine with a dash of tabasco. Basically it’s like a canvas that you can spike with whatever bolder flavor you like. The addition of the Tofurky (or mushrooms or baked tofu) is to give add a little chewy bulk to the soup – filling in for where chicken is in some versions. To balance out the texture of the soup, I served it with a pita stuffed with crunchy veggies.
Wild Rice Soup
Ingredients:
- 2 cups non-dairy milk
- 15 oz white beans, rinsed and drained
- 1tbs olive oil
- 1 cup chopped carrot
- 1/4 medium onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups cooked wild rice blend
- 1 cup chopped Tofurky, mushrooms, or baked tofu – optional
- Salt and pepper to taste
Directions
- Pour milk and beans into a blender. Cover (duh!) and blend until smooth. Set aside.
- Heat oil in a large pot over medium heat. Saute carrot, onion, celery and garlic until they begin to get tender.
- Add veggie broth, milk/bean mixture, cooked rice and mix. Reduce heat.
- Simmer for 10 minutes and add chopped Tofurky, mushrooms or baked tofu (optional). Heat through and serve.
- Use salt and pepper to taste.
