Description

Restaurant-worthy Mushroom and Wild Rice Soup made with cashew cream and hearty wild rice! Loaded with veggies and off the charts flavor, this is the ultimate cozy cooler-weather meal (it's a Hummusapien community fave!). You'd never believe it's better for you (and dairy free, shh!). On the table in just over an hour.

Ingredients

Units Scale

3/4 cup raw cashews
1 tbsp extra virgin olive oil
1 1/2 cups chopped onion (1 medium onion), diced
1 1/2 cups chopped carrot (4 medium carrots)
1 1/2 cup chopped celery (4 ribs celery)
8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
4 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried sage
3/4 cup uncooked wild rice or wild rice blend, rinsed
4 cups vegetable broth (I use Better Than Bouillon)
1 1/4 tsp kosher salt and freshly ground black pepper, to taste
1 tbsp reduced sodium soy sauce (sub tamari for gluten free)
2 cups fresh spinach, chopped

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Instructions

Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
Warm olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, mushrooms, garlic, and salt and cook for 10 minutes, stirring often.
Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally.
Drain and rinse cashews. Place in high-speed blender (I used my Nutribullet, do not use food processor) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. For thicker, more chowder-like soup, continue to simmer until thickened to your liking!

Notes

Instant pot: Follow step 1 of the recipe. Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Once it's done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off. Proceed with step 4.

Slow cooker: Sauté veggies per the recipe. Pour into slow cooker with broth, rice and spices. Cover and cook on low for 7-8 hours, or until rice is tender. (Soak cashews when there's an hour left.) Once soup is done, pour in cashew cream, spinach and soy sauce.