Description
Earthy mushrooms and wild rice come together in this velvety Vegan Mushroom Soup. It’s a cozy 1-pot meal that’s creamy, hearty, and ready in about an hour.
Ingredients
2 tablespoons olive oil
8 ounces mushrooms, sliced (such as cremini)
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
Ground black pepper, to taste
Instructions
1. Warm olive oil in a large pot over medium heat. Add sliced mushrooms and onion, sautéing for 10–15 minutes while stirring frequently.
2. Stir in Worcestershire sauce, then add carrots and garlic. Cook for another minute until garlic is fragrant.
3. Add sage, smoked paprika, wild rice, and vegetable broth. Stir to combine.
4. Bring soup to a boil, then reduce heat, cover, and simmer for about 45 minutes until rice is tender.
5. Transfer 1 1/2 cups of soup to a blender along with the cashews. Blend until smooth and creamy.
6. Return blended mixture to the pot, stirring well to make the soup creamy.
7. Season with salt and black pepper to taste. Garnish with chopped parsley, if desired.
Notes
Use 1 cup full-fat coconut milk instead of cashews if preferred — stir it in after the rice cooks.
Store leftovers in the fridge for 4–5 days, or freeze for longer storage.
You can substitute other grains like quinoa or farro in place of wild rice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 224 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg