Description
This Vegan Mushroom Soup with Wild Rice is a comforting and earthy one-pot meal featuring sautéed cremini mushrooms, wild rice, and a blend of aromatic spices. Creamy and velvety thanks to blended cashews, this soup is perfect for a nourishing vegan lunch or dinner, ready in just over an hour.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 1 teaspoon vegan Worcestershire sauce
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1 cup wild rice blend
- 7 cups vegetable broth
Creamy Blend
- 1 cup raw cashews
Seasoning
- Salt, to taste
- Few shakes ground black pepper
Instructions
- Sauté Mushrooms and Onions: Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and diced onion and sauté for 10-15 minutes, stirring frequently until mushrooms release their moisture and the onions soften.
- Add Worcestershire and Aromatics: Stir in the vegan Worcestershire sauce, then add chopped carrots and minced garlic. Cook for another minute until the garlic is fragrant.
- Add Spices, Rice, and Broth: Incorporate the dried sage, smoked paprika, wild rice blend, and vegetable broth into the pot. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the soup to a boil. Then reduce heat to low, cover the pot, and simmer for about 45 minutes until the wild rice is tender and the flavors meld together.
- Blend Cashews with Soup: Carefully ladle about 1 1/2 cups of the hot soup into a high-powered blender along with raw cashews. Blend until completely smooth and creamy.
- Combine and Season: Pour the blended cashew mixture back into the pot and stir well to create a velvety texture. Add salt and ground black pepper to taste.
- Serve: Ladle the soup into bowls and optionally garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
- Soaking cashews for 2 hours beforehand can help achieve an even creamier texture when blending.
- Use cremini mushrooms for their deep, earthy flavor; button mushrooms can be substituted if needed.
- If you prefer a thinner soup, add more vegetable broth to adjust consistency after blending.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
