Crock-Pot Creamy Potato and Wild Rice Soup

Kay Hansen

Wild rice is actually a misnomer, as it isn’t really rice at all, but the seed of a wild grass. Historically gathered by native people of North America, India, and China, this nutty, chewy delight can now be found on grocery shelves nearly everywhere.

ó cup raw cashews, soaked

ó cup wild rice

2 stalks celery, chopped

1 medium onion, diced

2 medium carrots, peeled and sliced

1/4 cup sliced mushrooms (optional)

6–8 medium potatoes, peeled (optional)

and diced

4 cups low-sodium vegetable broth

salt, to taste

✱ Soak cashews in enough water to completely cover them. Soak at least one hour, or as long as overnight. (The longer they soak, they creamier they will be.)

✱ In slow cooker, add all ingredients except cashews. Cook on high for 4 hours, or until vegetables are tender.

✱ Drain cashews and add to blender with 1–2 cups of finished soup from slow cooker. Blend until creamy.

✱ Return blended mixture to crockpot and heat through, about 5–10 minutes.

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