When you’re looking for a comforting, rich, and satisfying soup, this Creamy Mushroom & Wild Rice Soup with Cashew Cream hits the spot. It’s not just vegetarian, but also fully plant-based, thanks to the use of blended cashews to create a luscious, dairy-free cream.
Without further ado, let’s make this healthy soup together!
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Ingredients You’ll Need
To make this savory and satisfying soup, you’ll need the following ingredients:
- 1 cup wild rice: Wild rice adds a chewy texture and earthy flavor that pairs well with the mushrooms.
- 2 tbsp olive oil: For sautéing the vegetables.
- 1 medium leek, sliced (white and light green parts): Leeks have a mild onion flavor that complements the other ingredients without overpowering them.
- 3 garlic cloves, minced: Garlic adds depth and warmth to the soup.
- 16 oz mushrooms (portobello and shiitake), sliced: Mushrooms are the star of this dish, offering a savory, umami punch.
- 4 cups vegetable broth: A rich, flavorful base for the soup.
- 1 cup raw cashews (soaked for 4 hours or overnight): Cashews create a creamy texture without the need for dairy.
- 1 tbsp fresh dill, chopped: Dill provides a fresh, herbaceous note.
- 1 tsp smoked paprika: Adds a subtle smokiness that complements the earthiness of the mushrooms.
- Salt & pepper to taste: For seasoning and enhancing the natural flavors.
Step-by-Step Instructions
1. Cook the Wild Rice
Start by preparing the wild rice. Rinse 1 cup of wild rice under cold water to remove excess starch. Add the rice to a pot with 3 cups of water and a pinch of salt.
Bring the water to a boil, then reduce the heat to low and cover the pot. Let the rice simmer for 40–45 minutes or until it becomes tender but still slightly chewy. Once the rice is done, drain any excess water and set it aside.
Wild rice is known for its firm texture and nutty taste, which complements the mushrooms well. Plus, it’s loaded with fiber, protein, and essential nutrients, making it a nutritious addition to this soup.
2. Sauté the Aromatics
While the wild rice cooks, prepare the base of the soup. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add the sliced leeks.
Sauté the leeks for about 5 minutes until they soften and start to turn translucent. Stir occasionally to ensure even cooking.
Next, add the minced garlic to the pot and continue to sauté for another minute. The garlic should become fragrant without burning. Garlic provides a flavorful foundation for the soup and enhances the mushrooms’ natural umami flavor.
3. Cook the Mushrooms
After the garlic has released its aroma, it’s time to add the mushrooms. Stir in the 16 ounces of sliced portobello and shiitake mushrooms. These mushroom varieties are ideal because portobellos add meaty texture, while shiitakes bring a slightly smoky, earthy flavor.
Allow the mushrooms to cook down for 8–10 minutes. They will release their moisture and gradually begin to brown. Make sure to stir occasionally to prevent sticking. Browning the mushrooms intensifies their flavor, which is crucial to making the soup rich and savory.
4. Make the Cashew Cream
While the mushrooms are cooking, it’s a good time to prepare the cashew cream. After soaking the raw cashews for at least 4 hours or overnight, drain them and transfer them to a blender. Add 1 cup of water to the blender, and blend until the mixture is smooth and creamy. You may need to pause a few times to scrape down the sides of the blender.
Cashew cream is an excellent plant-based alternative to dairy cream. It adds a velvety texture to the soup without overwhelming the other flavors. Plus, it’s packed with healthy fats and vitamins.
5. Combine the Ingredients
Once the mushrooms are browned, add the cooked wild rice to the pot, followed by 4 cups of vegetable broth. Stir everything together and bring the mixture to a simmer.
Next, stir in 1 teaspoon of smoked paprika. This spice gives the soup a subtle smoky depth that pairs well with the earthiness of the mushrooms and the nuttiness of the rice. Season the soup with salt and pepper to taste.
Let the soup simmer for about 15 minutes, allowing the flavors to meld together. The wild rice will absorb some of the broth, making the soup hearty and thick.
6. Stir in the Cashew Cream
After simmering, it’s time to add the cashew cream to the soup. Pour the blended cashew mixture into the pot and stir well to incorporate. The cashew cream will thicken the soup, giving it a luxurious, creamy texture.
Stir in 1 tablespoon of chopped fresh dill. The dill adds a bright, fresh note that cuts through the richness of the cashew cream and mushrooms. It’s a simple herb, but it makes a big difference in the final flavor profile.
7. Serve and Garnish
Once the cashew cream and dill are fully incorporated, taste the soup and adjust the seasoning as needed. If the soup is too thick for your liking, feel free to add a little more vegetable broth to thin it out.
Ladle the soup into bowls and garnish with additional fresh dill or your favorite fresh herbs. The bright green herbs will contrast beautifully with the creamy, earthy soup, making it look as good as it tastes.
Conclusion
This Creamy Mushroom & Wild Rice Soup with Cashew Cream is perfect for a cozy dinner, especially on cold evenings. The combination of hearty wild rice, flavorful mushrooms, and creamy cashew makes for a deeply satisfying meal that’s entirely plant-based.
The smoked paprika and fresh dill elevate the flavors, making each bite both comforting and exciting. Serve with crusty bread for an even more indulgent experience. Whether you’re vegan or simply looking for a nourishing meal, this soup is sure to become a staple in your kitchen.
