Creamy Mushroom and Wild Rice Soup

Overhead shot of creamy mushroom soup with kale in a bowl.

Creamy Mushroom and Wild Rice Soup

Cashew milk lends its creaminess to this delicious soup, perfect for a chilly weekend or packing for lunch on weekdays. The mushrooms and wild rice make it hearty enough for a meal!

Course Lunch, Soup

Cuisine American

Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 266kcal

Author Laura Yautz

Ingredients

1 tablespoon Olive oil
8 oz White Button Mushrooms sliced
1 medium Onion diced
2 Carrots chopped
2 stalks Celery chopped
4 cloves Garlic chopped
2 tablespoon Whole wheat flour
4-5 cups Homemade Vegetable Broth (or no added salt vegetable broth)
1 cup Wild Rice
1 teaspoon dried Thyme
2 cups unsweetened Cashew Milk
1 ½ cup Kale chopped, thick stems removed
Parsley to garnish, if desired

Instructions

Clean and chop your vegetables, if not already done.
Heat olive oil in a large pot over medium heat.
When the oil is hot, add mushrooms, onion, carrots, celery, and garlic, and saute until most of the liquid from the mushrooms is gone; about 10-15 minutes.
Sprinkle in the flour, stir, and cook for another 2-3 minutes, stirring frequently.
Pour in the vegetable broth, rice, and thyme. Bring to a boil. Turn heat down to low, cover, and allow to simmer for 50-60, until the rice is tender. Stir periodically, and add more broth if you think it’s getting too thick.
With about 5 minutes left to cook, remove the lid and add the cashew milk and kale, stirring to combine. Cook it just long enough for the kale to become tender. It will turn dull green if overcooked (but will still taste great!). Remove from heat and ladle into bowls.
Garnish with chopped parsley, if desired.

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