Creamy Minnesota Wild Rice Soup

I've been on a soup kick ever since Thanksgiving.  This past week I've made Minnesota Wild Rice, a Tunisian Vegetable-Garbanzo Bean with Spicy Harissa, and a New Orleans Farro Gumbo.  But wild rice soup is definitely one of my favorites.  I just love the texture and the nutty flavor.  Plus it's gluten-free and packed full of nutrients such as B vitamins niacin, riboflavin and thiamine, as well as potassium and phosphorus. It is also considered a complete protein, containing all of the essential amino acids.  Unfortunately, most stores sell a cultivated-hybrid version of wild rice, which is what I used.  But I'm definitely going to seek out the real deal even though it's more expensive so that I can do a comparison.  Either way--it's definitely a grain that you want to keep in your pantry and use often!

Ingredients:

(Serves 4)

1 cup small diced carrots

1 cup small diced celery

1 large leek, white and light green parts only, small diced and washed

1 tbsp finely minced garlic

1 tbsp finely minced fresh thyme

1/4 cup pale dry sherry

8 cups low-sodium vegetable stock (I used Rapunzel)

1/4 cup vegan "chicken" flavored seasoning (found in the bulk section of Whole Foods), optional

3/4 cup organic wild rice

2 tbsp cornstarch

3/4 cup cashew cream or soy milk (if you use soy milk you may want to add a little more cornstarch to thicken to your liking)

1/4 cup minced chives

Kosher salt and black pepper

Method:

• In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.
• Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).
• Bring broth to a boil and stir in brown rice along with celery and carrots and salt and pepper to taste.
• Reduce to a simmer and cook until rice is tender about 45 minutes.
• Five minutes before serving, whisk together cashew cream or soy milk with cornstarch and add to soup, stirring slowing for about 3-4 minutes until soup thickens.
• Check for seasonings and add more salt and pepper to taste.
• Garnish with minced chives.

Cashew Cream:

1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water

Method:

• Drain cashews and place in a blender along with filtered water and blend on high for about 4 minutes until creamy.  
• Strain mixture.  You should have about 3/4 cup of cream.  If less, add additional water.