Creamy Mushroom and Wild Rice Soup

This vegan creamy mushroom and wild rice soup is perfect for cold days.

Creamy Wild Rice Soup (Vegan & Oil Free)

Course: Recipes, Dinner, Lunch, Soups, EntreesCuisine: Vegan
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Super hearty soup from @High Carb Hannah that is oil-free and all done in the instant pot.

Ingredients

  • 2 cups baby bella mushrooms

  • 1/2 large onion chopped

  • 3 cloves of garlic – minced

  • 1 cup wild rice

  • 1 cup yellow or red potatoes

  • 2 cups sweet potatoes

  • 2 cups chopped kale

  • 3 cups low sodium veggie broth

  • 2 tbsp Italian seasoning

  • 1/2 cup cashew cream

Directions

  • Start by putting your instant pot on sauté mode add a little bit of veggie broth and add onion, mushroom, and garlic. Sauté for about 5 minutes.
  • Once the sauté is done add all the rest of the ingredients except for the cashew cream. Cook on high pressure for 22 minutes and let steam naturally release.
  • Once it is done stir in the cashew cream and enjoy.

Recipe Video

Notes

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