Mushroom and wild rice soup is the perfect way to stay warm during these cold winter months. I just love the nuttiness of the wild rice, but seldom can take 100% wild rice, so I like to use a wild rice blend — this is my favorite one from Lundberg Farms and of course the cheapest place to get it is Thrive Market. I also got the organic raw cashews there too. Such a bargain for all sorts of organic things and beats the heck outta schlepping to Whole Foods in this weather.
If you’re trying to keep it gluten-free, you can make this soup without the flour, not a big deal. All it does is make the soup a little thicker, but really it’s quite creamy all on it’s own. You won’t miss a thing. I’ve made it both ways and it’s perfection.
When you’re making the soup, be sure to let the mushrooms get nice and brown. This is where a lot of the flavor in the soup is going to come from. I use cremini mushrooms, but white button will do just fine. Did you know that a cremini mushroom is just a more mature (we won’t use the word “old”) white mushroom? And that a cremini is just a young portobello? Fascinating, right? They’re all related and just gain more flavor and texture as they age. There’s your mushroom trivia for the week. Disperse it as you see fit.
My preference is to enjoy this mushroom and wild rice soup with a really good piece of crusty bread, a nice salad and a very full glass of wine.
What are some of your favorite winter soups?
The Ultimate Mushroom and Wild Rice Soup
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 3/4 cup raw cashews, soaked overnight
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic
- 1 small sprig fresh rosemary
- 1 tsp. dried thyme
- 1 tsp. salt
- 1 pound cremini mushrooms, sliced
- 1 tbsp. flour (optional)
- 1/2 cup dry white wine
- 3/4 cup wild rice blend
- 5–6 cups vegetable broth
Instructions
- Blend soaked cashews until velvety smooth. Yep velvety.
- Heat olive oil in a large stock pot or dutch oven over medium heat. Add the onion, celery and carrots. Cook until soft, about 8–10 minutes. Add the garlic, cook for another minute. Then add the thyme, salt and rosemary.
- Add the mushrooms and cook until they’re lightly to medium brown and have released a lot of their mushroom liquids, maybe 12–15 minutes.
- Sprinkle the mushrooms and such with the flour and stir continuously for 2–3 minutes. Add the white wine, and stir for a few minutes, letting it get all bubbly and thick.
- Add the wild rice and broth. Cook for 45 minutes or until wild rice starts to burst. Stir cashew cream, and cook gently for another 5 minutes. If your soup is too thick, add more broth or water. Season to taste with more salt and pepper.
Where is the actual recipe for this? Looks so delicious!
Looking for the actual recipe for the Ultimate Mushroom and Wild Rice Soup; it does not appear with this link.
Am I being dense here? I don’t see an actual recipe…..
Where is the recipe?
The recipe card wasn’t working this morning! Sorry about that. Should be all fixed up now 🙂
Uhm…I don’t see an actual recipe? Am I missing something?
But it looks DELICIOUS, so I WANT one! 😀
OMG there it is! Thank you! 😀
Sorry about that. Should be all fixed up now 🙂
Of course! Sorry about that!!! Last night was a late one 😉
Thanks……it looks delicious!
Question….do you blend the cashews with the water? If so, how much water do you soak the cashews in? Thanks!
Hi Karen! Soak the cashews in about 1 1/2 cups water. After soaking, pour that water off and blend them with 1 cup of water. Hope that helps!
Looks great and tastes amazing. I ended up only having about half the mushrooms that the recipe calls for and it was still plenty. Nice and hearty!
Made this soup last night. So delicious!!!!
Ok, so to be clear…blend the cashews with 1 cup water (even though it doesn’t say to do so in the recipe), correct?
Also, I don’t drink. What would be a good substitute for the white wine? Thank you! Looks delicious.
Yes, you’re absolutely right! Blend with about a cup of water. And you can just skip the wine altogether. It will still be great.
Ive made this twice now and hubby and I both love it. Subbed veggie broth for the oil and the wine, but otherwise followed the recipe. My first experience using cashew cream — WOW! I make soup every Sunday during the winter and this one is going on our regular rotation. Excellent and easy to make. THANKS!
★★★★★
I made this for my non vegan family while home over Christmas break. This soup is amazing! They all are bowl are bowl of it.
Is the soup supposed to simmer/covered for 45 min or uncovered over the original medium heat?
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I usually do a partial cover over low heat. Keeps too much water from evaporating. Hope that helps!
Any recommendations for cashew cream sub that’s still vegan? Allergy challenge thanks
Hi Misha! To make the soup a little creamy without the cashew cream, you can try a few things.
First, vegan creamer, like for coffee. Won’t be as creamy, but it’s a start and it’s easy!
You could also make a roux – melt 3 tbsp. (vegan) butter in a pan, add an equal amount of flour. Cook for a few minutes to get rid of that raw flour flavor. Then whisk in about 1 1/2 cups of non-dairy milk. Cook for a few minutes over low heat, until thickened and add it to your soup!
Third option: Heat a large pot of water to a boil. Add a small head of cauliflower and one small diced potato and cook until soft, about 7-10 minutes. Then using a blender and a little of the cooking water, blend until smooth and creamy. Add to your soup. And always be careful blending hot ingredients. Let them cool a bit first.
I’m new to vegan cooking and came across your recipe. I bought all the ingredients today but discovered when I got home that I bought roasted salted cashews instead of raw. Can I use these? Thank you.
Hi Beth, SORRY but you’ll need the raw ones for them to blend up rich and creamy. Good luck!
I am making a double recipe of this right now and just tasted it (pre-cashews). I could eat it just like this; it’s incredibly toothsome! I am also going to skip the apple-cider vinegar. I may forgo the cashews too and use those soaked nuts for something else; this recipe really doesn’t need anything more! Brava!
★★★★★
Thanks Zan 🙂
looks amazing, katya! i love mushroom soup! and rice!! i had no idea about the mushroom facts. you rock.
What can I do to reduce the sodium content?
I tried posting a comment and it said I already posted my question?? As far as I know this is the first time on your website. I wanted to know how to reduce the sodium content and what to use in place of the wine? Also, any way of making your type size LARGER?
To reduce the sodium, I would skip the salt and opt for a low sodium vegetable broth. Hope that helps!
You can leave out the wine entirely, it’s not critical to the recipe. And for the type size, you should be able to adjust that in your browser of choice – typically you can find it in the ‘view’ settings. 🙂
I recently started transitioning to a WFPB diet. I was really craving some smooth, creamy mushroom soup and this recipe was perfect! I absolutely loved it and did not miss the dairy at all. Thank you so much for such a delicious recipe and my first introduction to “cashew cream!”
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I’m so happy you loved this recipe, Lela. Hope it’s one you revisit all winter long!
I have made this soup several times. I absolutely love it. I use a full cup of cashews as I like it a little bit more creamy. Very comforting. Thank you for sharing.
★★★★★
Anyone try this is your InstaPot?
Very good. Need more info on how to blend the cashews. Drained cashews or cashews with water???
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Hey Dave! You’ll need some water to blend the cashews. You can drain the soaking water and add back fresh water, enough to keep everything moving in the blender. 🙂