Wild Rice and Mushroom Soup

This recipe is a twist from one of my favorite food bloggers, Hummusapien. If you haven’t looked at her recipes yet - run, don’t walk. She is dairy-free and pescatarian like your girl, so every recipe is a win. I took one of her mushroom soups and made some pivots to make it perfect for the menstrual phase. It is hard to improve upon her recipes because they are already so good, but this one comes close!

In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!

Serving Size: 4+ leftovers

Total Cook Time: 1 hour

• Prep Time: 10 min

• Cook Time: ~40-45 min

Ingredients

• 1 sweet potato

• Bundle of carrots, about 4-5 carrots

• 1lb crimini mushrooms, ~4 cups sliced

• 1 cup wild rice

• 2 containers vegetable broth

• 1 cup cashews, raw

• 2 handfuls of spinach

• Nutritional yeast, 2 tbsp

• Coconut aminos

• Garlic

• Pinch of salt & pepper

Instructions

1. Add 1 cup of cashew to a bowl of cold water and soak while you cook the soup.

2. Thinly slice the mushrooms, slicing up about 4 cups full of crimini mushrooms. Add them to a deep pot, drizzle with olive oil, season with garlic, and begin to sauté. Sauté until the mushrooms are fully cooked and starting to brown. Note: Cook the mushrooms long enough that they release the water they are holding, and then cook past till all the water is gone and they are beginning to brown.

3. While the mushrooms are cooking, peel the sweet potatoes and carrots and chop them up into cubes and/or bite-sized pieces. Once the mushrooms are done cooking, add the sweet potatoes and carrots into the pot. Re-season with garlic and stir to combine. Cook for about 5 minutes.

4. Add 1 cup of wild rice into the pot, and 5 cups of vegetable broth (1 whole container and half of another). Turn up the heat, bring to a boil, and then reduce to a simmer for about 40 minutes, or until the sweet potato are soft and the wild rice are fully cooked. You may need to add more vegetable broth as it simmers during the 40 minutes, but don’t worry about it not being “soupy” enough- we will add a creamy cashew mixture to the soup at the end. Note: Wild rice will always be somewhat hard/crunchy to the bite, but you can tell that they are ready when they start to float/settle on the top of the soup when you stir it, opposed to settling at the bottom.

5. When the vegetables & wild rice are cooking, add 1 cup of cashews to a blender with 1 1/4 cup water. Blend thoroughly until there are no chunks of cashews left. Add the creamy cashew mixture to the soup and stir to combine.

6. Add 2 handfuls of spinach and 2 tbsp of nutritional yeast to the soup, and stir thoroughly to let the spinach wilt. Once the spinach is wilted, add 1 -2 tbsp of coconut aminos to the soup. Re-season with garlic, salt, and pepper to taste.

7. Let cool for a couple minutes before ladling into bowls!

Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.