Vegan Mushroom Soup with Wild Rice Recipe
This hearty Vegan Mushroom Soup with Wild Rice is a comforting and creamy dish that combines earthy mushrooms, aromatic herbs, and nutritious wild rice in a flavorful vegetable broth. Perfect for a cozy dinner, this recipe uses a blender to create a creamy texture without any dairy, making it a satisfying and healthy vegan option.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: 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 Onions: Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and diced onion, sautéing for 10 to 15 minutes while stirring frequently until the vegetables are softened and lightly browned.
- Add Worcestershire, Carrots, and Garlic: Stir in the vegan Worcestershire sauce to coat the mushrooms and onions. Then add the chopped carrots and minced garlic, cooking for another minute until the garlic becomes fragrant.
- Add Spices, Rice, and Broth: Sprinkle in the dried sage and smoked paprika, then add the wild rice blend and pour in the vegetable broth. Stir everything together thoroughly to combine.
- Simmer the Soup: Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the wild rice is tender and cooked through.
- Blend Cashews into Soup: Ladle about 1 1/2 cups of the soup into a high-powered blender along with the raw cashews. Blend on high speed until very smooth and creamy. Return the blended mixture back to the pot and stir well to incorporate.
- Season and Serve: Taste the soup and add salt and ground black pepper as needed. Serve the soup hot, optionally garnished with chopped fresh parsley for extra color and flavor.
Notes
- Use a high-powered blender to ensure the cashews blend smoothly into the soup for a creamy texture.
- Adjust the amount of vegetable broth if you prefer a thinner or thicker soup consistency.
- For a nut-free version, consider substituting the cashews with coconut milk, though it will change the flavor slightly.
- Wild rice blend can be replaced with other long-grain rice or brown rice, but cooking time may vary.
- Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.
Keywords: vegan mushroom soup, wild rice soup, creamy vegan soup, healthy mushroom soup, plant-based soup, dairy-free soup