Creamy Vegan Mushroom Wild Rice Soup
This comforting soup combines earthy mushrooms, nutty wild rice, and a rich, creamy vegan broth. It’s hearty, satisfying, and perfect for chilly days.
Ingredients
- 1 cup wild rice blend (or plain wild rice), rinsed
- 2 tbsp olive oil or vegan butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¼ cup all-purpose flour (or gluten-free flour blend)
- 6 cups vegetable broth
- 1 cup raw cashews, soaked 2+ hours (or ½ cup raw cashew butter)
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika (optional, for depth)
- Salt and black pepper to taste
- 2 cups unsweetened almond milk (or other plant milk)
- Fresh parsley, for garnish
Instructions
- Cook the rice: In a medium saucepan, combine wild rice with 3 cups water. Bring to a boil, reduce heat, cover, and simmer for 40–50 minutes until tender. Drain any excess water.
- Sauté vegetables: In a large pot, heat oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
- Cook mushrooms: Add mushrooms and cook until they release their liquid and brown slightly, about 8–10 minutes. Stir in thyme and rosemary.
- Make roux: Sprinkle flour over vegetables and stir constantly for 2 minutes to cook off raw flour taste.
- Add liquid: Gradually pour in vegetable broth while stirring to avoid lumps. Bring to a simmer.
- Blend cashew cream: Drain soaked cashews and blend with 1 cup water until completely smooth (or whisk cashew butter with water until creamy).
- Combine: Stir cashew cream, soy sauce, smoked paprika, cooked wild rice, and almond milk into the soup. Simmer 15 minutes to let flavors meld.
- Season: Adjust with salt and pepper. For a thicker soup, simmer longer; for thinner, add more broth or plant milk.
- Serve: Ladle into bowls and garnish with fresh parsley.
