Earthy mushrooms and wild rice come together in this velvety Vegan Mushroom Soup, one of the best soups ever! 1-pot and ready in about an hour. Soup season calls for more cozy soups
The coldest, windiest days are always made better with a big helping of this creamy vegan mushroom wild rice soup. It’s a simple one-pot soup made with a blend of earthy and savory ingredients, like mushrooms, wild rice, fresh vegetables, and vegetable broth. And thanks to blended cashews, it’s almost addictively creamy and rich!
Why I love this recipe
- Crowd-pleasing – It’s a cozy vegan soup that all kinds of eaters will love. Even my kids swooned over this one!
- Layers of flavor – A blend of meaty mushrooms, nutty wild rice, and cashew cream layer the soup with comforting earthy flavors.
- Quick and easy – All you need is one pot and about one hour to put it together!
How to make vegan mushroom soup
Start by cooking the sliced mushrooms and onions in a large pot over medium heat. Sauté until they’re soft and fragrant. Stir in the vegan Worcestershire sauce, then the carrots and garlic.
Add the dried sage, smoked paprika, wild rice blend, and vegetable broth to the pot. Stir to mix, then bring the soup up to a boil. Lower the heat and allow the soup to simmer, covered, until the rice is tender.
Transfer 1 ½ cups of the soup to a blender along with the raw cashews. Blend until very smooth, then pour the cream back into the pot. Stir well – the soup should be very creamy!
To finish, season the mushroom soup with salt and pepper. Ladle it into bowls and garnish with fresh parsley. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced, I used cremini
- 1 medium yellow onion diced
- 1 teaspoon vegan Worcestershire sauce
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1 cup wild rice blend
- 7 cups vegetable broth
- 1 cup raw cashews
- salt, to taste
- few shakes ground black pepper
Instructions
- Warm the olive oil over medium heat in a large pot. Add the sliced mushrooms and onion, and sauté for 10-15 minutes, stirring frequently.
- Stir the Worcestershire sauce into the mushrooms and onions, then add the carrots and garlic and cook for another minute, until the garlic is fragrant.
- Now add the dried sage, smoked paprika, wild rice and vegetable broth to the pot. Stir to mix everything together.
- Bring the soup to a boil, then lower heat and simmer, covered, for about 45 minutes, until the rice is tender.
- Add 1 1/2 cups of the soup to a high powered blender along with the raw cashews. Blend until very smooth. Add the cream back to the pot and stir well. The soup should be very creamy at this point.
- Add salt and black pepper to taste. Serve, garnished with chopped parsley if desired.
