Servings: 4 servings
Creamy Vegan Mushroom Soup Recipe
Dairy-free mushroom soup with wild rice for a hearty plant-based meal.
Ingredients
- 1/2 cup raw cashews soaked
- 1 Tbsp avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 large carrot peeled and chopped
- 1 pound baby portobello mushrooms
- 1 cup wild rice
- 6 cups vegetable broth see note
- 1 tsp sea salt to taste
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 cup full-fat canned coconut milk
- 2 Tbsp nutritional yeast
- 1 tsp cider vinegar or lemon juice
Instructions
- Place cashews in a bowl and cover with boiling water. Soak for 30 minutes, or soak overnight in cold water. Strain and set aside until ready to use.
- Heat the avocado oil in a Dutch oven or large stock pot over medium-high. Add the onion and sauté, stirring occasionally, until onion begins turning brown, about 8 minutes.
- Add the carrot, garlic, and mushrooms, and continue cooking, stirring occasionally, until mushrooms begin to deepen in color, about 5 minutes.
- Add the rice, vegetable broth, sea salt, oregano, and nutritional yeast. Cover and bring to a full boil.
- While the soup is coming to a boil, blend the coconut milk and cashews together in a small blender. Stir this mixture into the pot, replace the cover, and reduce heat to medium-low to cook at a simmer. Continue cooking until soup has thickened and rice is cooked through, about 45 minutes.
- Taste soup for flavor and add more sea salt according to taste. Serve and enjoy!
Notes
Use beef bone broth or chicken broth in place of vegetable broth if you aren't vegan
Nutrition
Serving: 1of 4, Calories: 404kcal, Carbohydrates: 45g, Protein: 17g, Fat: 19g, Fiber: 6g, Sugar: 9g