Creamy Mushroom & Wild Rice Soup with Cashew Cream That Will Steal the Show (And Your Spoon)

A Quick, Catchy Intro with a Viral Hook

Ever had one of those days where your stomach growls like a bear and all you want is something comforting yet mildly fancy? Enter this mushroom and wild rice soup with cashew cream. It’s basically a warm hug in a bowl, but you’re not the kind of person who settles for basic hugs—right? That exact craving is why this soup exists. Plus, if you say it five times fast, you sound like a real foodie—bonus points.

Why This Recipe Is Awesome

Look, I get it—you can buy canned soup, microwave it, and call it dinner. But where’s the personality in that? This soup nails flavor, texture, and “OMG this is fancy” vibes without breaking a sweat—or the bank.

• Flavor? Earthy mushrooms + nutty wild rice + indulgent, dairy-free cashew swirl = flavor fireworks.
• Ease? One pot, a little chopping, and 30 minutes later you’re officially chef-status.
• Impress factor? Serve it at dinner parties, and watch your friends marvel. You’ll say, “Oh this old thing? Homemade.”

Ingredients

• 2 tbsp olive oil (or swap for coconut oil)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 300 g mixed mushrooms (e.g., shiitake, cremini, oyster)
• 1 cup wild rice blend (pre-rinsed)
• 4 cups veggie broth (or chicken broth if you’re not vegan)
• 1 tsp dried thyme (fresh works too)
• Salt & pepper, to taste
• Cashew cream: ½ cup cashews (soaked), ¾ cup water, pinch of salt
• Optional garnish: fresh parsley, truffle oil, or toasted cashews

Substitutions: No wild rice? Use brown rice. Cashew-free? Try coconut cream (flavor changes, but still yum).

Tools & Kitchen Gadgets Used

• 7‑quart soup pot – sturdy base for sautéing & simmering
• Sharp chef’s knife – makes chopping fun (ish)
• Cutting board – preferably one that doesn’t hide mushroom stains
• Measuring cups & spoons – for wannabe perfectionists
• Immersion blender – for that dreamy creaminess
• Wooden spoon – because metal spoons are overrated
• Bowl and whisk – to whip up the cashew cream

(Affiliate note: you could totally link to Amazon for each of these—wink wink.)

Step‑by‑Step Instructions

1. Heat up the olive oil in your soup pot over medium heat.
2. Add onion and sauté. It should go translucent, not brown—unless you want caramel flavor. Up to you.
3. Throw in garlic. Let it get a quick sizzle. If it burns—rip.
4. Add mushrooms. Let them shrivel, release juices, and soak up that onion-garlic goodness. About 7 minutes.
5. Stir in wild rice, thyme, salt, and pepper. Let rice toast lightly—makes it taste like heaven.
6. Pour in broth, cover, and bring to a simmer. Let it go for about 25 minutes until rice is tender but still chewy.
7. Blend half the soup with an immersion blender or carefully transfer to a blender for about 30 seconds.
8. Stir back the blended portion. Now it’s thick, luxurious, and mildly magical.
9. Whip the cashew cream: blend soaked cashews + water + pinch of salt until smooth.
10. Drizzle cashew cream into the pot. Stir gently. Taste and adjust seasoning.
11. Serve hot, with optional parsley, toasted cashews, or a swirl of truffle oil. You fancy now.

Calories & Nutritional Info (per ~1¾‑cup serving)

• Calories: ~320 kcal
• Protein: 8 g
• Fat: 18 g (mostly healthy fats from cashews & olive oil)
• Carbs: 32 g (high in fiber thanks to wild rice and veggies)
• Nutrition note: Loaded with B vitamins, antioxidants, and heart-healthy fats. Way better than canned stuff with salt lurking everywhere.

Common Mistakes to Avoid

• Overcrowding the pot with mushrooms – they steam instead of brown. Don’t do that.
• Skipping the toast step – rice tastes meh if not lightly toasted first.
• Burnt garlic alert – nasty flavor. Keep garlic on medium, and don’t wander off.
• Blending only the cashew cream – nah. You want to blend part of the soup, not just the cream.
• Under-seasoning – rice needs more salt and pepper than you think.

Variations & Customizations

1. Keto-friendly: skip wild rice; add cauliflower rice or extra mushrooms.
2. Spicy kick: toss in a pinch of red pepper flakes or a swirl of sriracha.
3. Vegetarian swap: use coconut cream instead of cashew cream.
4. Umami boost: stir in a tsp of miso paste at the end.
5. Protein punch: top with crispy chickpeas or grilled tempeh cubes.

FAQ Section

Q1: Can I use regular rice instead of wild rice?
Absolutely. Brown rice works great, though texture changes—still delicious!

Q2: How to make it gluten-free?
It already is—just ensure your broth is GF-certified.

Q3: Can I freeze this soup?
Yep! Freeze in airtight containers for up to 3 months. Reheat gently on stove.

Q4: Cashew allergy—what now?
Swap cashews for coconut cream or silken tofu for that creamy vibe.

Q5: Can I make it ahead for dinner parties?
Totally. Make the day before, store in fridge, reheat and swirl cream right before serving.

Q6: My soup is too thin—what do I do?
Blend a bit more or simmer longer to reduce. Or stir in a tablespoon of cornstarch slurry.

Q7: How do I make it vegan?
Just use veggie broth and cashew cream—recipe’s pretty much vegan already.

Final Thoughts

There you go—mushroom and wild rice soup with cashew cream, done. It’s cozy, fancy, plant-based, and proof that you don’t have to sacrifice comfort for flavor. Go ahead, flex your soup-making skills on Insta, show it off, and prepare for major soup-envy. And seriously, once you make this, you’ll never want that sad canned soup again. Share your version and let’s compare swirls—you know it’s going to be lit.