Vegan Wild Rice and Mushroom Soup
This vegan wild rice and mushroom soup is so rich, comforting and full of flavor. Perfect for a cold winter day!
Servings: 6
Ingredients
THE SOUP
- 1 Cup Onion Chopped
- 1 Cup Celery Chopped
- 1 Cup Carrot Chopped
- 6 Cloves Fresh Garlic Diced
- 1 Cups Wild Rice
- 2 T Fresh Thyme
- 2 Stalks Fresh Rosemary
- 2 T Fresh Sage
- 16 Oz Fresh Mushrooms (Mini-bella, Shiitake, Oyster) Your Choice
- 2 Oz Dried Mushrooms
- 1 T Poultry Seasoning
- 6 Cups Veggie Stock
- Salt and Pepper
- Avocado or Olive Oil
CASHEW CREAM
- 1 Cup Raw Cashews Soaked until soft
- 1/2 Cup Non Dairy Milk
- 1/4 Cup Grated Vegan Parmesan
- Salt and Pepper
Instructions
THE SOUP
- Hydrate the dried mushrooms by adding 1/2 cup boiling stock and let sit for 10 mins.
- In a large soup pot, coat lightly with oil and add the onions, celery and carrots. Saute for 4 to 5 minutes or until slightly soft.
- Add the garlic, fresh thyme, rosemary, sage, poultry seasoning and salt and pepper. Saute for another 3 to 4 minutes. Remove from heat.
- While the veggies are cooking, in a large fry pan, coat lightly with oil and add the chopped mushrooms. Cook until brown. Season lightly with salt and pepper. Remove from heat.
- Put the soup pot back on medium heat and add the wild rice. Cook and stir for 3 to minutes and then add the mushrooms and the hydrated dried mushrooms. Mix well and add the veggie stock.
- Bring to boil, reduce the heat and simmer for 30 to 45 minutes, or until the rice is cooked. Check your seasoning and add more as needed.
- Once the rice is done, stir in the cashew cream and cook for another couple of minutes.
- Serve with grated vegan parmesan and a sprinkle of fresh thyme. ENJOY!
CASHEW CREAM
- While the soup is simmering, make the Cashew Cream. Pour boiling water over the cashews and let sit for 30 minutes.
- Place the cashews, non dairy milk, vegan parmesan and salt and pepper in a food processor and blend until smooth. Set aside.