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Creamy Wild Rice Soup

This hearty soup filled with vegetables, wild rice, and delicious Califia Farms Almondmilk Creamer is the perfect warm meal to enjoy on a busy weeknight.

Prep Time: 20 minutes
Servings: 6

3 tablespoons olive oil
1 medium yellow onion, chopped
¾ cup diced carrot
1 cup diced celery
6 ounces baby bella mushrooms, sliced
3 garlic cloves, minced
4 sprigs fresh thyme
2 tablespoons all-purpose flour
1 15-ounce can cannellini beans, drained and rinsed
3/4 cup wild rice blend
4 cups vegetable stock
2 cups water
¾ teaspoon kosher salt
¼ teaspoon freshly cracked pepper
½ cup Califia Farms Unsweetened Almondmilk Creamer

Warm the olive oil in a large stock pot over medium heat.
Add the celery, carrots, onions, a large pinch of salt, and a crack or two of fresh pepper.
Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
Add the mushrooms, garlic, and thyme sprigs, and continue to cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.
Sprinkle the flour over the vegetables and stir to evenly coat. Cook for about 1-2 minutes.
Add the wild rice and the beans, followed by the stock and the water, and give the soup a few good stirs to combine.
Bring to a boil, then immediately reduce to a simmer.
Place the lid on the pot and allow the soup to simmer for 45-55 minutes, or until the rice is tender.
Stir in the Almondmilk Creamer, and additional salt and pepper as needed.
Serve in your favorite bowl and enjoy while it's hot.
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