Vegan Mushroom Soup with Wild Rice Recipe
This hearty and creamy Vegan Mushroom Soup with Wild Rice is perfect for a comforting meal. Made with sautéed mushrooms, wild rice, and a blend of savory spices, this soup combines rich flavors with a velvety texture thanks to blended raw cashews. It’s packed with nutritious ingredients and makes for a filling, plant-based dish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced (cremini recommended)
- 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
- 1 cup raw cashews
- Salt, to taste
- Few shakes ground black pepper
Instructions
- Sauté Mushrooms and Onion: Warm the olive oil in a large pot over medium heat. Add the sliced mushrooms and diced onion, cooking for 10-15 minutes while stirring frequently until they are softened and slightly browned.
- Add Flavorings: Stir in the vegan Worcestershire sauce, then add the chopped carrots and minced garlic. Cook for another minute until the garlic is fragrant.
- Add Spices, Rice, and Broth: Pour in the dried sage, smoked paprika, wild rice blend, and vegetable broth. Stir well to combine all ingredients evenly in the pot.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to a low simmer. Cover the pot and cook for about 45 minutes or until the wild rice is tender.
- Blend for Creaminess: Remove 1 1/2 cups of the soup and place it into a high-powered blender with the raw cashews. Blend until the mixture is very smooth and creamy. Return the blended soup back into the pot, stirring thoroughly to combine.
- Season and Serve: Add salt and black pepper to taste. Serve hot, optionally garnished with chopped parsley for a fresh touch.
Notes
- Use cremini mushrooms for deeper flavor but feel free to use button or shiitake mushrooms as alternatives.
- Soaking cashews in hot water for 15 minutes before blending can help achieve an even smoother texture.
- Adjust seasoning after blending to ensure balanced flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Keywords: vegan mushroom soup, wild rice soup, creamy vegan soup, plant-based soup, healthy mushroom soup