Description
A creamy, rich vegan mushroom soup with wild rice, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced (cremini preferred)
- 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
- Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and onion, and sauté for 10-15 minutes, stirring frequently.
- Stir the Worcestershire sauce into the mushrooms and onions, then add the carrots and garlic and cook for another minute.
- Add the dried sage, smoked paprika, wild rice, and vegetable broth to the pot. Stir to mix everything together.
- Bring the soup to a boil, then lower heat and simmer, covered, for about 45 minutes, until the rice is tender.
- Add 1 1/2 cups of the soup to a high-powered blender along with the raw cashews and blend until very smooth.
- Add the cream back to the pot and stir well until the soup is creamy. Add salt and black pepper to taste.
- Serve, garnished with chopped parsley if desired.
Notes
If the soup thickens too much upon standing, revive with vegetable broth and finish with a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg