Mushroom Soup (Vegan) with Wild Rice

INGREDIENTS

• 3/4 c. raw cashews
• 4 T. butter
• 1 1/2 c. white or yellow onion, chopped (1 medium onion)
• 1 1/2 c. celery, chopped (~4 large stalks)
• 1 1/2 c. carrots, chopped (~4 medium carrots)
• 8-16 oz sliced mushrooms (~2-4 cups)
• 4 cloves garlic, minced
• 1 t. dried thyme
• 1/2 t. dried sage
• 3/4 c. uncooked wild rice (not a rice blend)
• 4 c. vegetable broth (I use Better Than Bouillon)
• 1 1/4 t. kosher salt
• 1 T. soy sauce (or tamari sauce - gluten free)
• Ground black pepper to taste
• 1 c. water

1. Put cashews into a small sauce pan, cover with water, heat to a slight boil, cover, remove from heat, and set aside to soak.
2. In a dutch oven, melt butter over medium heat and add the onion, carrots, celery, mushrooms, garlic and salt. Sauté for 10 minutes. 
3. Add spices, broth, and wild rice. Bring to a boil, lower heat, and allow it to simmer (uncovered) for about an hour. Make sure rice is tender.
4. Blend about half the soup (in batches) until smooth. How much you blend depends on how chunky you want the soup. When blending hot soup, under-fill the container, cover with a lid, and hold the lid on with a kitchen towel.
5. Drain and place soaked cashews in a blender with 1 c. water and blend until smooth and creamy. Add soy sauce (or tamari), pour into soup, and stir until well-mixed.
6. Serve with crusty bread.

 This recipe is adapt from an instant pot recipe... https://sladedcooking.blogspot.com/2019/12/description-most-comforting-soup-in-all.html

Instant Pot Vegan Cream of Mushroom and Wild Rice Soup

Instant Pot Vegan Cream of Mushroom and Wild Rice Soup

• Author: Alexis Joseph | Hummusapien
•  Prep Time: 10 min
•  Cook Time: 50 min
•  Total Time: 1 hour
•  Yield: 4-6 bowls 1x
•  Category: Soup
•  Method: Instant Pot
•  Cuisine: American

DESCRIPTION

The most comforting soup in all the land! This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. See recipe notes for stovetop version. https://www.hummusapien.com/instant-pot-vegan-mushroom-wild-rice-soup/

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INGREDIENTS

• 3/4 cup raw cashews
• 1 1/2 cups chopped onion (1 medium onion), diced
• 1 1/2 cups chopped carrot (4 medium carrots)
• 1 1/2 cup chopped celery (4 ribs celery)
• 8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 3/4 cup uncooked wild rice (do not use a blend)
• 4 cups vegetable broth
• 1 1/4 tsp kosher salt
• 1 tbsp soy sauce (sub tamari for gluten free)
• 2 cups fresh spinach, chopped
• Freshly ground black pepper, to taste

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INSTRUCTIONS

1. Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
2. Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off.
3.  Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread or croutons, of course!

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NOTES

Stovetop version: Follow step 1 and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three.