Creamy Autumn Wild Rice and Mushroom Soup

Haven't been very good about posting all the delicious recipes being made, but I'm trying to get better!

We had a blast for Halloween this year. My mom came to visit so she got to see Warren in his costumes. He was a minion but I quickly realized that he was too big for the costume so thankfully we had a dog costume on deck. Unfortunately, we missed trick-or-treating downtown to all the stores because Warren decided to sleep through it. There's always next year!

Here are some highlights of what's been going on.

We went to the pumpkin patch the day before Halloween. However, the pumpkins had all froze so we weren't able to carve them. What crazy weather! Warren still had fun running around, unless we made him sit still to take a quick picture. 😂

 We also went to a few Halloween parties at the local libraries. He was a minion at first but his costume was way too small. We went with the dog the next day and he looked just as cute!

And now recipe time. This soup is heavenly. Make it. Now.

Original recipe can be found here.

6 cups vegetable stock + 2 more cups for the cashew cream
1 cup uncooked wild rice
8 oz. baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tbsp. Old Bay seasoning
1 cup cashews, soaked over night or boiled for 10 minutes and let sit for 30 min.
1 bunch kale
salt and pepper to taste

1. Heat pot over medium high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Add 1-2 tbsp. vegetable broth as needed to prevent sticking. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.

3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4. Meanwhile, during those final 10 minutes, prepare your cream sauce. In a high speed blender, add cashews and 1/2 cup veg broth. Blend for about 20 seconds, then add the rest of the vegetable broth. Blend for a 2-3 minutes or until sauce looks creamy and not grainy.

5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper.

6. Serve warm and enjoy! Can be stored in the fridge for up to 4 days.