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Top down view of black earthenware bowl of cream wild rice and mushroom soup sitting on a unbleached natural linen napkin. A spoon sits to the right.

Creamy Wild Rice and Mushroom Soup (GF + Vegan)


  • Author: Raquel Smith
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

A creamy soup featuring chewy wild rice and mushrooms. With a cashew cream recipe that really works, and makes the soup taste so decadent and irresistible, but without any dairy!


Scale

Ingredients

For the Cashew Cream:

  • 1/2 cup cashews
  • 2/3 cup water

For the Rice:

  • 4 cups water
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 clove garlic, whole, peeled
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup wild rice

For the Soup:

  • 1 onion, diced
  • 16 oz cremini mushrooms, sliced
  • 1/4 cup butter, vegan or otherwise
  • 1 tsp tomato paste
  • 4 cloves minced garlic
  • 2/3 cup cooking sherry
  • 4 cups vegetable broth
  • 1 Tbsp soy sauce
  • 1 tsp lemon juice
  • 1/4 cup cornstarch
  • 1/4 cup water
  • salt and pepper, to taste
  • 1/4 cup chopped chives, for garnish
  • sour cream, vegan or otherwise, for garnish

Instructions

For the Cashew Cream:

  1. Add the water to a glass measuring cup or microwave-safe bowl and microwave on high for a minute, until it is steaming. Pour the cashews into the hot water and set aside for 1 hour.
  2. Pour the cashews and their water into a blender and blend on high for a few minutes until very smooth. Add extra water 1 Tbsp at a time to get it to flow smoothly and quickly through the blender blades. Rub the mixture between your fingers; you should not feel any graininess. Set aside.

For the Rice:

  1. Combine the water, thyme, bay leaf, garlic, salt, and baking soda in a medium saucepan. Bring to a boil and add the rice. Return to a boil, cover, and cook on low heat until tender, about 45 minutes (see package directions for best timing estimate).
  2. When the rice is tender, drain through a colander into a bowl, to reserve the cooking liquid. Remove and discard the thyme, bay leaf, and garlic clove. Set the rice and cooking liquid aside.

For the Soup:

  1. While the rice cooks, chop your onions and mushrooms.
  2. Heat the butter over medium-high heat in a large pot (a cast iron dutch oven is best) and add the onion, mushrooms, tomato paste, and garlic. Cook, stirring occasionally, until the mushrooms release their liquid and it has evaporated some, and everything is tender, about 15 minutes. Add the sherry and cook for another 5 minutes or so, until the majority of the liquid is gone.
  3. Add the vegetable broth, the reserved liquid from the rice, and the soy sauce and lemon juice. Bring to a boil, turn heat down to low, and simmer covered for 15 minutes.
  4. In a small bowl, combine the cornstarch and 1/4 cup water. Mix well until no lumps remain. Add this to the soup and boil for 2 minutes, until it begins to thicken. Remove from the heat.
  5. Measure out 1/2 cup cashew cream into a 2-cup measuring cup or bowl. While stirring, slowly add 1 cup of the soup broth (this tempers the cream so it doesn’t curdle). Then stir it all back into the soup.
  6. Add the rice and season to taste with salt and pepper. Serve topped with fresh chives and sour cream, if desired.