Imagine a warm, velvety soup, packed with savory mushrooms, nutty wild rice, and a luscious cashew cream that melts into every spoonful. This Mushroom & Wild Rice Soup is the perfect balance of hearty and comforting, making it the ultimate bowl of coziness for chilly days. It’s dairy-free, wholesome, and packed with rich, earthy flavors that will leave you wanting more!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
For the Soup:
✅ 1 tbsp olive oil or vegan butter
✅ 1 small onion, diced
✅ 3 cloves garlic, minced
✅ 2 cups mushrooms, sliced (cremini, shiitake, or button)
✅ 1 cup wild rice, uncooked
✅ 4 cups vegetable broth
✅ 1 cup unsweetened plant-based milk (oat, soy, or almond)
✅ 1 tsp dried thyme
✅ ½ tsp dried rosemary
✅ Salt & black pepper, to taste
✅ Juice of ½ lemon (for brightness)
For the Cashew Cream:
✅ ½ cup raw cashews, soaked for at least 2 hours (or boiled for 10 minutes)
✅ ½ cup water
✅ 1 tbsp lemon juice
✅ ½ tsp salt
Instructions
Step 1: Cook the Wild Rice
1️⃣ Rinse the wild rice under cold water.
2️⃣ In a pot, bring 4 cups of water to a boil. Add the rice, reduce heat, cover, and simmer for 45–50 minutes until tender. Drain any excess water.
Step 2: Sauté the Aromatics
1️⃣ Heat olive oil in a large pot over medium heat.
2️⃣ Add the onion and cook for 3–4 minutes until soft.
3️⃣ Stir in the garlic, mushrooms, thyme, and rosemary, cooking for another 5–7 minutes until the mushrooms release their moisture and start to brown.
Step 3: Simmer the Soup
1️⃣ Pour in the vegetable broth and bring to a simmer.
2️⃣ Stir in the cooked wild rice, season with salt & black pepper, and let the soup simmer for 10 minutes.
Step 4: Make the Cashew Cream
1️⃣ Blend soaked cashews, water, lemon juice, and salt until completely smooth.
Step 5: Finish the Soup
1️⃣ Stir the cashew cream and plant milk into the soup, mixing well.
2️⃣ Add a squeeze of lemon juice for brightness.
3️⃣ Taste and adjust seasoning if needed.
Step 6: Serve & Enjoy!
- Ladle into bowls, garnish with fresh herbs (like parsley or thyme), and serve warm.
- Pair with crusty bread for a complete meal!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesTips for the Best Mushroom & Wild Rice Soup
🍄 Extra Creamy? – Blend half of the soup before serving for a richer texture.
🌿 Herb Boost! – Add fresh thyme or rosemary for an extra fragrant touch.
🔥 Make It Spicy! – Stir in a pinch of red pepper flakes for a kick.
❄️ Storage – Keeps in the fridge for up to 4 days or freezes well for up to 3 months!
This Mushroom & Wild Rice Soup is creamy, earthy, and deeply satisfying—a nourishing, soul-warming dish that’s perfect for any season!