18 Mar Vegan Creamy Mushroom and Wild Rice Soup
This vegan creamy mushroom and wild rice soup is perfect for these cold days. Super hearty soup from @High Carb Hannah that is oil-free and all done in the instant pot.
Here is what you will need:
2 cups baby bella mushrooms sliced
1/2 large onion chopped
3 cloves of garlic minced
1 cup wild rice
1 cup yellow or red potatoes
1 cup sweet potatoes
2 cups chopped kale
3 cups low sodium veggie broth
2 tbsp Italian Seasoning
1/2 cup cashew cream
Start by putting your instant pot on saute mode add a little bit of veggie broth and add onion, mushroom, and garlic. Saute for about 5 minutes.
Once the saute 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.
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