Vegan Mushroom and Wild Rice Soup

Ground mushrooms and wild rice come together in this velvety vegan mushroom soup, one of the best soups ever! 1 pot and ready in about an hour.

Soup season calls for heartier soups, like my Vegan Potato and Leek Soup, Italian Chickpea Soup, Creamy Carrot and Lentil Soup, and Vegan Chicken Noodle Soup.

The coldest, windiest days are always made better with a good dose of this product. Creamy Vegan Mushroom and Wild Rice Soup. It’s a simple soup made with a blend of earthy and flavorful ingredients, like mushrooms, wild rice, fresh vegetables, and vegetable broth. And thanks to the cashews mixed in, it’s creamy and rich, almost addictive!

Why I love this recipe

  • Pleasant to everyone – This is a hearty vegan soup that all types of eaters will love. Even my kids swooned over this one!
  • Layers of flavor – A blend of meaty mushrooms, nutty wild rice, and cashew cream gives the soup comforting earthy flavors.
  • Quick and easy – All you need is one pot and about an hour to make it!
vegan mushroom soup in a white bowl with a metal spoon.vegan mushroom soup in a white bowl with a metal spoon.

How to Make Vegan Mushroom Soup

Start by cooking the mushrooms and sliced ​​onions in a large saucepan over medium heat. Sauté until tender and fragrant.

Stir in the vegan Worcestershire sauce, then the carrots and garlic.

Add the dried sage, smoked paprika, wild rice mixture and vegetable broth to the pot. Stir to combine, then bring the soup to a boil. Reduce the heat and simmer the soup, covered, until the rice is tender.

Transfer 1 ½ cups of soup to a blender with the raw cashews. Mix until very smooth, then return the cream to the saucepan. Stir well – the soup should be very creamy!

To finish, season the mushroom soup with salt and pepper. Pour it into bowls and garnish with fresh parsley. Appreciate!

Frequently asked questions

Is wild rice really rice?

Fun fact: Wild rice is a type of aquatic grass and is unrelated to white or brown rice. It grows most commonly in lakes and streams near the Great Lakes region of North America.

Despite its differences, wild rice is sold right next to regular rice in major grocery stores and is cooked the same way. When cooked, it has an almost nutty flavor and chewy texture that complements comforting meals like this vegan mushroom soup so well!

How can I free this nut?

Simply replace the cashews with 1 cup of full-fat coconut milk. Simply stir it into the soup once the rice is cooked. The soup won’t be as thick, but it’s a great option and makes the process easier (you don’t need a blender).

What types of mushrooms are best for vegan mushroom soup?

Any kind, really. I like cremini mushrooms because they are easy to find and have a mild flavor. To give the soup more dynamic flavors, use a mixture of shiitake, oyster, baby bella or portobello mushrooms instead.

I don’t have any wild rice. What can I use instead?

You can replace the wild rice mixture with white or brown rice, quinoa, barley, farro, or another grain you have on hand. Green or brown lentils can also work. Just keep in mind that cooking time will change depending on what grains/legumes you use.

How to store leftovers?

Once the soup has cooled, transfer it to an airtight container and store it in the refrigerator for 4 to 5 days. It also freezes well for about 3 months.

close up of a spoonful of vegan mushroom soup.close up of a spoonful of vegan mushroom soup.
  • Heat the olive oil over medium heat in a large saucepan. Add the sliced ​​mushrooms and onion and sauté for 10 to 15 minutes, stirring frequently.

  • Stir the Worcestershire sauce into the mushrooms and onions, then add the carrots and garlic and cook for another minute, until the garlic is fragrant.

  • Now add the dried sage, smoked paprika, wild rice and vegetable stock to the pot. Stir to mix everything well.

  • Bring the soup to a boil, then reduce the heat and simmer covered for about 45 minutes, until the rice is tender.

  • Add 1 1/2 cups of soup to a high-powered blender with the raw cashews. Blend until very smooth. Return the cream to the saucepan and stir well. The soup should be very creamy at this point.

  • Add salt and black pepper to taste. Serve garnished with chopped parsley if desired.

  1. You can use 1 cup of full-fat coconut milk in place of the cashews if you like. Simply stir into the soup once the rice is cooked.

  2. Store leftover soup in a covered container in the refrigerator for 4 to 5 days. It can also be frozen.
  3. You can substitute another type of rice or grain like quinoa or farro for the wild rice if needed.

Portion: 1of 8 servings | Calories: 224kilocalories | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated fat: 2g | Polyunsaturated fats: 2g | Monounsaturated fat: 6g | Sodium: 850mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3574UI | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg

Course: Soup

Kitchen: American

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