Our Creamy Vegan Mushroom Wild Rice Soup is a testament to the culinary magic that plant-based ingredients can create. The robust flavor of earthy mushrooms, combined with the nuttiness of wild rice, is embraced by a luxuriously creamy broth that is both comforting and wholesome.

The addition of soaked cashews not only contributes to the soup’s creaminess but also brings a dose of healthy fats and a subtle nutty undertone. Nutritional yeast adds a touch of umami, enhancing the overall depth of flavor without compromising the vegan integrity of the dish.

This soup is not just a meal; it’s an experience—a comforting journey into a bowl of warmth and heartiness. The combination of sautéed vegetables, tender wild rice, and the velvety broth creates a symphony of textures that invites you to slow down and savor.

Garnished with fresh parsley, each spoonful becomes a celebration of plant-based indulgence. Whether you’re seeking a cozy meal for a chilly evening or a nourishing option for lunch, our Creamy Vegan Mushroom Wild Rice Soup is a delightful reminder that plant-based eating is as indulgent and satisfying as it is compassionate. Dive into the heartwarming embrace of this soup, and let its flavors envelop you in pure, plant-powered comfort.

Warm your soul with the velvety richness of our Creamy Vegan Mushroom Wild Rice Soup—a plant-based rendition that captures the essence of classic comfort in a bowl. This hearty and satisfying soup is a celebration of earthy mushrooms, wholesome wild rice, and a lusciously creamy broth that will have you savoring every spoonful. Join us on a journey into the world of plant-based indulgence, where every ingredient contributes to a symphony of flavors that redefine the notion of hearty comfort food.

Ingredients:

  • 1 cup wild rice blend, uncooked
  • 8 oz cremini mushrooms, sliced
  • 8 oz shiitake mushrooms, stemmed and sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 4 cups vegetable broth
  • 2 cups unsweetened almond milk (or any plant-based milk)
  • 1/2 cup raw cashews, soaked and drained
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Prepare the Wild Rice:
    • Cook the wild rice blend according to package instructions. Set aside.
  2. Sauté the Vegetables:
    • In a large pot, sauté the chopped onion, minced garlic, diced carrot, and celery over medium heat until the vegetables are softened, approximately 5-7 minutes.
  3. Add Mushrooms and Flour:
    • Add the sliced cremini and shiitake mushrooms to the pot. Sauté until the mushrooms release their moisture and become golden brown. Sprinkle the flour over the vegetables and mushrooms, stirring to coat evenly.
  4. Create the Creamy Base:
    • In a blender, combine the soaked cashews, almond milk, nutritional yeast, and a portion of the sautéed vegetables. Blend until smooth. Pour the creamy mixture back into the pot.
  5. Simmer and Season:
    • Add the vegetable broth, cooked wild rice, dried thyme, salt, and black pepper to the pot. Bring the soup to a simmer and let it cook for an additional 15-20 minutes, allowing the flavors to meld.
  6. Garnish and Serve:
    • Ladle the Creamy Vegan Mushroom Wild Rice Soup into bowls. Garnish with fresh parsley and additional black pepper if desired. Serve hot and enjoy the comforting goodness.

Nutritional Content (Approximate, Per Serving):

  • Calories: Approximately 300-350 kcal
  • Protein: 10-12g
  • Fat: 12-15g
    • Saturated Fat: 2-3g
  • Carbohydrates: 40-45g
    • Dietary Fiber: 6-8g
    • Sugars: 4-6g