Creamy Vegan Mushroom Wild Rice Soup

Serves

4–6
Prep time: 15 minutes
Cook time: 50–55 minutes

Ingredients

Soup Base

• 2 tbsp olive oil or vegan butter

• 1 medium onion, finely diced

• 2 carrots, diced small

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 400 g (14 oz) mushrooms, sliced
  (cremini, button, or a mix with shiitake)

Rice & Liquid

• ¾ cup uncooked wild rice (or wild rice blend)

• 5 cups vegetable broth

• 1 cup water

Seasoning

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp dried rosemary, crushed

• 1 bay leaf

Creamy Element

• ¾ cup raw cashews, soaked 20–30 minutes and drained
  (or ¾ cup unsweetened cashew cream)

• 1 cup unsweetened plant milk (oat or soy preferred)

• 1 tbsp lemon juice

Optional Add-Ins

• 1 tbsp soy sauce or tamari (extra umami)

• 2 tbsp nutritional yeast (depth, optional)

• Fresh parsley or thyme for garnish

Step-by-Step Instructions

1. Sauté the Vegetables

1. Heat oil or vegan butter in a large pot over medium heat.

2. Add onion, carrots, and celery.

3. Cook 6–8 minutes until soft and lightly golden.

4. Add garlic and cook 30 seconds.

2. Brown the Mushrooms

1. Add mushrooms to the pot.

2. Cook uncovered 7–9 minutes, stirring occasionally.

3. Let mushrooms release moisture and then brown.

4. This step builds depth — do not rush it.

3. Add Rice and Broth

1. Stir in wild rice.

2. Add vegetable broth, water, thyme, rosemary, bay leaf, salt, pepper, and optional soy sauce.

3. Bring to a boil.

4. Reduce to a gentle simmer.

5. Cover and cook 40–45 minutes, until rice is tender.

4. Make It Creamy

1. Blend soaked cashews with plant milk until completely smooth.

2. Stir cashew cream into the soup.

3. Simmer uncovered 5–7 minutes to thicken.

4. Remove bay leaf.

5. Finish and Adjust

• Add lemon juice and nutritional yeast if using.

• Taste and adjust salt and pepper.

Texture Options

• For thicker soup: blend 1–2 cups of soup and return to pot.

• For thinner soup: add more broth or plant milk.

Serving Suggestions

• With crusty bread or garlic toast

• As a main dish with a side salad

• Topped with cracked pepper or fresh herbs

Pro Tips

• Wild rice expands significantly; do not reduce liquid early.

• For extra richness, add 1 tbsp vegan butter at the end.

• For nut-free version, use full-fat oat milk plus 1 tbsp cornstarch slurry.

• Soup thickens as it cools; adjust before serving.

Storage

• Refrigerates up to 4 days.

• Freezes well; thin slightly when reheating.