Cream of Mushroom Soup Vegan

5 from 12 votes

Enjoy this creamy soup with or without wild rice

Course: dinner, lunch

Cuisine: American

Keyword: healthy soup

Servings: servings

Calories: 174kcal

1/2 cup dry wild rice, or wild rice blend, such as Lundberg Family Farms brand, optional
4 cups (1-quart) low-sodium vegetable broth, such as Pacific Foods brand or homemade
1/2 cup raw cashews
1 medium onion
2 celery stalks
2 medium carrots
1 pound fresh mushrooms
1/2 small cauliflower
2 Tablespoons coconut aminos
4 garlic cloves, diced small
1 Tablespoon minced fresh ginger root
1/4 teaspoon Himalayan sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon Sage and Rosemary Blend, optional but wonderful (see below)
1-1/2 Tablespoons fresh thyme leaves, or 1-1/2 teaspoons dried
1 to 2 Tablespoons freshly squeezed lemon juice (add right before serving)
Snipped parsley for garnish

Prepare the rice following the package directions.
Put the broth and cashews into a soup pot and set aside.
In the meantime, prepare the veggies and mushrooms as follows. Dice the onion and celery. Cut the carrots into 1/4-inch half moons. Halve each mushroom then cut into 1/4-inch-thick slices. Break or cut the cauliflower into fairly large florets.
Add the veggies and mushrooms to the pot. Also add the coconut aminos, garlic, ginger root, sea salt, peppers, and herbs.
Bring to a simmer over medium-high heat. Cover the pan and cook for about 20 minutes; stir often. Adjust the heat if necessary to keep at a simmer.
Using a slotted spoon, remove about 1-1/2 cups of the mushrooms and carrots.
Blend the soup until smooth using an immersion blender. Add more water if necessary; the soup should be thick but not so thick that it won't blend smooth. If you don't have an immersion blender you can use a regular blender by following the directions below.
Right before serving, stir in the lemon juice.
Add about a 1/4 cup of rice to each bowl and ladle the soup over top. Garnish each bowl with the reserved mushrooms/carrots and parsley.

Use any mushroom or mix of mushrooms. I usually use half cremini and half shiitake. Cremini are also called baby bellas.