Go Back Email Link

Vegan Mushroom Wild Rice Soup

A creamy, dairy-free mushroom and wild rice soup made rich with blended cashews instead of cream, hearty enough to be a full meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews soaked
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 4 garlic cloves minced
  • 16 oz mushrooms sliced
  • 1 cup wild rice uncooked
  • 2 tbsp all-purpose flour or gluten-free blend
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large soup pot or Dutch oven
  • High-powered blender
  • Cutting board and knife
  • Wooden spoon

Method
 

  1. Soak cashews in hot water 15+ minutes, or cold water 4+ hours. Drain.
  2. Sauté onion, carrots, and celery in olive oil for 5-7 minutes. Add garlic, cook 1 minute more.
  3. Add mushrooms, cook 6-8 minutes until browned.
  4. Sprinkle in flour, stir to coat, cook 1-2 minutes.
  5. Add wild rice, broth, thyme, and rosemary. Bring to a boil, then simmer covered 45-55 minutes until rice is tender.
  6. Blend drained cashews with 1 cup fresh water until completely smooth.
  7. Stir cashew cream into the pot, simmer uncovered 5 minutes.
  8. Season with salt and pepper, garnish with parsley, and serve.

Notes

  • Don't skip browning the mushrooms, it builds real depth of flavor.
  • Soak cashews fully for a smooth, non-gritty cream.
  • Soup thickens as it sits, thin with extra broth when reheating.
  • Keeps refrigerated up to 4 days, or freeze up to 3 months.
  • For gluten-free: substitute a gluten-free flour blend or a cornstarch slurry.