Description
Restaurant-worthy thick and creamy Vegan Cream of Mushroom Soup with wild rice! Loaded with veggies and tons of flavor, this is the ultimate cozy cooler-weather meal (it's a Hummusapien community favorite!). Vegans and carnivores alike love this recipe; you'd never believe it's healthy and dairy free.
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
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
See post for Instant Pot and Slow Cooker directions.
Keywords: vegan cream of mushroom soup