I grew up adoring cream of mushroom and wild rice soup. Ya know, like the Panera kind in a sourdough bread bowl the size of my head. Is there even any other kind? I’m still obsessed with my Veggie-Loaded Creamy Vegetable Soup, Creamy Broccoli and Cauliflower Soup, Creamy Potato Soup, and my beloved Yummiest Vegetable Soup, but this soup is legit my all time favorite Hummusapien soup recipe! There, I said it. We’re picking favorites today.
Ingredients
Cashews: Just like my Sweet Potato Black Bean Soup, the creamy base of our soup that makes it taste like it’s made with heavy cream! We’ll blend it with water to create a super rich dairy-free cream. Raw cashews have the best mild flavor here. I’ve tested this with roasted cashews and it works but raw is ideal. Mirepoix: A mix of onion, celery, and carrot to create a flavorful, veggie-packed base. Garlic: Plenty of fresh garlic for depth of flavor. Mushrooms: I use Baby Bella but white mushrooms or any variety you like works great. Don’t miss all my favorite mushroom recipes! Wild rice blend: I’ve tested this recipe with 100% wild rice and also a blend and both work well, similar to my Lemon Chickpea Orzo Soup. I’ve noticed wild rice is a lot harder to find and more expensive lately, so a blend is more accessible. Thyme and sage: Dried spices add loads of savory flavor. Vegetable broth: The liquid base. I use the big Better Than Bouillon from Costco. Spinach: For a pop green color and extra antioxidant power. You could also use Swiss chard or kale. Soy sauce: This adds delicious umami flavor and depth. It really takes this soup to the next level!
See recipe card for full ingredient list.
How to make (step by step)
Wild rice health benefits
Did you know wild rice isn’t actually rice at all? It’s technically a type of grass grown in freshwater that has seeds resembling rice. It’s known for its nutty, robust flavor. As a dietitian, I love how wild rice is rich in manganese, phosphorus, and zinc and has more protein than any other kind of rice! A fourth cup of uncooked rice boats 6g of plant protein and nearly 3g of filling fiber.
How to make in Instant Pot
Did you know pressure cooking preserves nutrients in food better than any other cooking method? See the recipe card for full instructions!
How to make in slow cooker
How to store
Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Can the soup be frozen?
Yes! Place cooled soup in a large freezer baggie and lay flat to freeze. It will last 3 months in the freezer. Thaw overnight in the fridge and then warm on the stove once you’re ready to eat! Behold, SOUP SEASON. And don’t miss all my favorite vegan soup recipes!
