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Creamy Vegan Mushroom Wild Rice Soup

Creamy Vegan Mushroom Wild Rice Soup – A Hearty Delight for All Palates

 

As the days grow colder, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. Enter Creamy Vegan Mushroom Wild Rice Soup, a soul-soothing dish that’s not only hearty and comforting but also entirely plant-based. This flavorful concoction combines the earthy richness of mushrooms, the nutty depth of wild rice, and the creamy texture of a dairy-free base. Let’s embark on this culinary journey to create a soup that delights both vegans and non-vegans alike.

Ingredients:

For the Soup:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 16 ounces (about 450g) cremini or white mushrooms, sliced
  • 1 cup wild rice blend
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For the Creamy Base:

  • 1 cup raw cashews, soaked and drained
  • 2 cups water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso paste
  • 1 teaspoon lemon juice

Additional Garnish:

  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving (optional)

Instructions:

Preparing the Soup:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, typically in about 3-4 minutes.
  2. Stir in the minced garlic and continue to sauté for an additional 30 seconds or until fragrant.
  3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, which should take around 5-6 minutes.
  4. Incorporate the wild rice blend, vegetable broth, bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and let the soup simmer for about 45-50 minutes, or until the wild rice is tender.

Creating the Creamy Base:

  1. In a high-speed blender, combine the soaked and drained raw cashews, water, nutritional yeast, white miso paste, and lemon juice. Blend until the mixture is ultra-smooth and creamy.
  2. Pour the creamy base into the pot with the soup and stir to combine. Let the soup simmer for an additional 10-15 minutes to heat through and meld the flavors.

Garnish and Serve:

  1. Ladle the Creamy Vegan Mushroom Wild Rice Soup into bowls. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Cook’s Notes:

  • Soaking Cashews: To ensure a silky-smooth base, soak the raw cashews in water for at least 4 hours or overnight. If you’re in a hurry, you can quick-soak them by pouring boiling water over the cashews and letting them sit for 15-20 minutes.
  • Variations: Feel free to add additional veggies like carrots, celery, or kale to the soup for extra color and nutrients.
  • Spice It Up: For a bit of heat, you can include a pinch of red pepper flakes or cayenne pepper while sautéing the mushrooms.
  • Consistency: Adjust the thickness of the soup by adding more or less of the creamy base. If you prefer it thinner, simply stir in more vegetable broth.
  • Storage: This soup stores well in the refrigerator for up to 4 days. Reheat it on the stove, adding a splash of water if needed to reach your desired consistency.

Creamy Vegan Mushroom Wild Rice Soup is a celebration of flavor and warmth, welcoming everyone to the table. Its creamy texture and earthy essence create a truly satisfying dish that’s perfect for chilly days or when you’re in need of a comforting meal. Share this vegan delight with friends and family and watch it become a beloved favorite. 🌱🍲🍄

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