Creamy Mushroom Wild Rice Soup
Earthy mushrooms and wild rice come together in this velvety vegan mushroom soup, one of the best soups ever! This hearty and comforting soup is easy to make in one pot using good-for-you ingredients. It's addictively creamy and rich, thanks to blended cashews, and ready in about an hour.
Price per Serving
Instructions
- 1
Warm the olive oil (2 tbsp) in a large pot over medium heat. Add the mushrooms (8 oz) and yellow onion (1 medium) and sauté for 10-15 minutes, stirring frequently.
- 2
Stir the vegan worcestershire sauce (1 tsp) into the mushrooms and onions, then add the carrots (2 large) and garlic (3 cloves) and cook for another 1 minute, until the garlic (3 cloves) is fragrant.
- 3
Add the dried sage (1 tsp), smoked paprika (1 tsp), wild rice (1 cup) and vegetable broth (7 cups) to the pot. Stir to mix.
- 4
Bring the soup to a boil, then lower heat and simmer, covered, for about 45 minutes, until the wild rice (1 cup) is tender.
- 5
Add soup (1.5 cups) to a high-powered blender along with the raw cashews (1 cup). Blend until very smooth. Add the cream back to the pot and stir well. The soup should be very creamy at this point.
- 6
Add [salt] and [few shakes ground black pepper] to taste. Serve, garnished with [chopped parsley] if desired.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
