Yield: about 12 cups
Ingredients for soup
- 3 cups cooked wild rice (view instructions on how to cook wild rice here)
- 6 cups water, divided (use cooking water from the rice and add enough water to measure 6 cups)
- 1 ½ cups chopped onion (1 large onion)
- 3 cloves, garlic, minced
- 2 stalks chopped celery (about 1 cup)
- 2 cups chopped white or cremini mushrooms (228 g/8 oz)
- 1 cup diced carrot (1 large)
- 1 red pepper, chopped
- 2 tsp mushroom powder, optional (view simple instructions to make your own)
- Large piece of cauliflower* (about 2 cups or 228 g/8 oz)
- 2/3 cups/3 oz cashews
- 1 ½ Tbsp onion powder
- ½ tsp poultry seasoning
- ½ cup/1oz nutritional yeast
- ½ cup soy sauce
- 1 Tbsp Kitchen Bouquet, optional (this makes the broth a rich dark color)
- Additional water, add a bit more if you prefer a thinner broth
Instructions
- Sauté onions until they begin to caramelize. View instructions to sauté without oil. Add garlic and stir around a bit to roast. Take care to not burn.
- Add the celery, mushrooms, carrot, red pepper, mushroom powder, cauliflower and half of the water. (If possible, leave the cauliflower in one large piece and add it last because after it’s cooked you’re going to remove it and blend it and add it back to the soup.)
- Bring mixture to boil, turn down heat, cover and simmer until the vegetables are tender.
- Carefully remove cauliflower and add it to a blender along with the cashews, onion powder, poultry seasoning, nutritional yeast, soy sauce, Kitchen Bouquet and the remainder of the water. Blend until smooth then pour this mixture back into the pot.
- Add the wild rice and give the soup a stir to mix and combine.
- Note after soup has cooled, it will thicken a bit. If desired, add a bit more water.
- Leftovers are freezer friendly.
Note
If possible leave the cauliflower* in a large piece as it will be easier to remove from pot. It will be blended after it’s cooked. This will add to the creaminess of the soup.