This time of year Minnesota wild rice becomes more available so this classic creamy, yet vegan, soup slides into our dinner rotation and goes to the top of the list for diner party menu ideas.
PrintWild Rice Soup
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Method: Instant Pot
- Cuisine: Soup
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 celery ribs, chopped small
- 2 medium carrot, chopped small
- 4 garlic cloves, minced
- 2 medium russet potatoes, diced into ½-inch cubes
- 4 ounces cremini mushrooms, chopped
- 1 teaspoon liquid smoke
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon fresh ground black pepper
- 4 tablespoons nutritional yeast
- 1 cup vermouth
- 1 cup uncooked wild rice
- 4 cups boiling water
- 1 1/2 tablespoons Better than Bouillon No Chicken Base
- 1 1/2 cup cashew cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 fork full of plain sauerkraut
- 8 oz Kite Hill almond milk greek yogurt
- 8 tablespoons vegan butter
- 1/4 cup Flour
- 3 tablespoons chopped slivered almonds
- 2 large handfuls of greens (kale, arugula, spinach, collard or dandelion greens), thick stems removed, roughly chopped
- 2 tablespoons dry sherry, (optional)
- 1/2 cup chopped fresh parsley, carrot greens or chives
Instructions
- Pour olive oil the bowl of an Instant Pot pressure cooker and set to saute. Add onion, celery, carrots, garlic, potatoes and mushrooms. Cook until vegetables begin to soften, stirring a couple times, about 5 minutes.
- Add liquid smoke, Old Bay seasoning, fresh ground black pepper, nutritional yeast and vermouth. Cook for about 5 minutes, scraping any stuck potatoes of the bottom of the bowl.
- Stir in wild rice, water and bouillon. Put the cover on the Instant Pot. Set vent to closed and cook on manual (high pressure) for 25 minutes. Let the Instant Pot natural release for 10 minutes before carefully turning the vent to open. Once the pressure has been released, carefully remove lid directing any remaining steam away from you.
- While the wild rice cooks, make cashew cream and blend in lemon juice, apple cider vinegar, sauerkraut and yogurt.
- Melt vegan butter in a small saucepan. Whisk in the flour until combined, and cook for 1 minute. Gradually stir in the cashew cream mixture, whisking to combine.
- Continue cooking, stirring frequently, until mixture nearly comes to a simmer and has thickened – it will be very thick.
Keywords: Vegan Dinner Party menu ideas, Hearty Soups