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Mushroom Wild Rice Bisque

Sipping up this cozy bisque feels like being wrapped in a warm blanket in front of the fireplace. Comforting and creamy, hearty and satisfying, these simple flavors are decadent. Take it up a notch with a crusty roll and a glass of wine (some for the soup, plus some for the chef) and you will feel pampered.

Ingredients

  • ½ cup uncooked wild rice rinsed
  • ½ cup cup raw cashews
  • 2 tsp arrowroot powder
  • cup unsweetened non dairy milk
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 4 oz fresh gourmet mushroom blend or baby bella, brown, and/or oyster, sliced
  • 3 garlic cloves minced
  • ¼ cup cup white wine
  • 3 cups Simple Stock (page 96) or low-sodium vegetable broth
  • 1 tbsp fresh thyme leaves plus more to garnish
  • 2 tbsp nutritional yeast
  • 1 tbsp low-sodium tamari
  • 2 tsp anchovy-free Worcestershire sauce
  • 1 tbsp freshly squeezed lemon juice

Instructions

  • Prepare the wild rice. In a medium saucepan, bring 1 1⁄2 cups water to a boil. Once boiling, add the rice, reduce heat to low, cover, and simmer for 55 minutes, or according to package instructions.
  • Meanwhile, in a blender, combine the cashews and arrowroot powder. Pulse until a fine powder forms, but not enough to create a paste. Scrape the corners of the blender with a small spatula to make sure all the powder is free. Add the nondairy milk and blend until fully combined and creamy. Set aside.
  • Heat a large saucepan over medium-high heat. Dry sauté the onions and celery with 1 to 2 tablespoons water—enough to avoid burning while still allowing browning on the bottom of the pan—until onions are translucent. Add the mushrooms and a small amount of additional water (1–2 tbsp) to allow mushrooms to release their liquid. Once liquid is released, push vegetables to the periphery and add the minced garlic to the center of the pan. Sauté the garlic for 30 to 60 seconds
  • Deglaze the pan with the wine, stirring to combine all ingredients, and scraping any brown bits off the bottom of the pan. Stir in the broth and bring to a boil. Reduce the heat to low and simmer for 7 to 8 minutes. Stir in the cashew cream and simmer until the bisque thickens, 3 to 5 minutes.
  • Add the thyme, nutritional yeast, tamari, and Worcestershire sauce. Stir to combine. Add the lemon juice, 1 teaspoon at a time, tasting as you go, and adjust according to taste.
  • Using an immersion blender, pulse the soup 2 to 3 times to thicken and blend flavors, but do not purée. Add the cooked wild rice and stir to combine. Garnish with thyme and serve hot with a sprinkle of black pepper.

Notes

For the most efficient use of time, begin cooking the rice and then prepare the remaining ingredients.