This hearty, healthy, creamy, and comforting soup is also completely vegan. Creamy mushroom and wild rice soup is the answer to your fall dinner questions!
2 C water
2 C low sodium vegetable broth
1/2 ounce dried shiitake mushrooms
1 C cashews
1 T olive oil
1 small yellow onion, diced fine
2 cloves garlic, minced
2 large carrots, diced
8 ounces mushrooms, sliced
6 C kale, chopped
3 sprigs thyme
2 tsp kosher salt
1 tsp ground black pepper
Juice of one lemon
2 tsp soy sauce
1 1/2 C cooked wild rice, made from about 1/2 C raw rice
In a medium pot bring the water and stock to a boil. Add the dried mushrooms and turn off heat. Transfer to a heatproof bowl and let steep for at least 30 minutes.
In the same pot add the cashews and enough water to cover. Bring to a boil and then immediately remove from the heat. Let cashews sit in the hot water for 30 minutes. When cashews have plumped up, drain and rinse under cold running water. Blend the cashews along with 1/2 cup of fresh water until smooth and creamy. Set aside.
Heat the oil over medium heat in a large pot. Saute onion and garlic for a few minutes, until softened. Add carrots and mushrooms and cook until carrots begin to soften and mushrooms take on a little color. Add the kale and saute until just starting to wilt. Season with salt, pepper, and thyme.
Pour in mushroom broth mixture, being careful to leave any grit that may have settled in the bottom of the bowl. Mix in cashew cream and bring to a simmer. Cook for ten minutes, or until carrots and kale are completely tender. Add lemon juice, soy sauce, and wild rice. Taste and adjust seasoning as necessary. Serve hot.
Can I make this ahead? Yes! Soup is perfect meal prep food. You can make several components ahead and store them until the night you want to whip this up, or make a big pot on a Sunday to enjoy all week. Just be aware that the kale will start to lose it’s color as it sits, but that won’t affect how it tastes.
Can I freeze this soup? Yes. Make sure to completely cool down any leftovers before freezing. I like to freeze mine in labeled, zip top bags, laying them down in the freezer for easier storage.
What can I substitute for cashews? I made this once with full fat coconut milk. The consistency was pretty lovely and it tasted great, but it does take on a much more Asian flavor profile.
To make wild rice: Rinse the rice under a couple changes of cool, running water. Simmer one cup of rice in four cups of water for about 40 minutes, or until the rice is tender (but still chewy) and most or all of the water has evaporated. Some of the grains may have split open – that’s ok
Where to find dried mushrooms: I find dried shiitakes at most grocery stores in the produce section. They are also readily available at any Asian supermarket.
Keywords: creamy vegan soup, mushroom wild rice soup, mushroom soup, jo eats