Soup season calls for more cozy soups, like my Vegan Potato Leek Soup, Italian Chickpea Soup, Creamy Carrot and Lentil Soup, and Vegan Chicken Noodle Soup. 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!
Frequently asked questions
