It’s just so…craveable. You’ll have to make it to know what I mean, mmmk? Mmmk.
I grew up looooooving cream of mushroom and wild rice soup. Ya know, like the Panera kind in a bread bowl. Is there even any other kind? But wait…the bread bowl. I DIE FOR IT.
This dairy-free version of cream of mushroom and wild rice soup requires no cream but still somehow tastes decadently creamy and fantastically satisfying. Truly comfort food in a bowl!
The key is cashews. Because you know, the key is always cashews. Simply give them a soak, blend with water until luxuriously smooth and creamy, then stir into the soup. Instant creaminess!
And get this—pressure cooking reserves nutrients in food better than any other cooking method! That’s right, it’s not temperature that harms the nutrients in food, it’s the length of cooking.
We don’t want a blend here, we want 100% wild rice. If you use another kind of rice, the cooking time will vary. You can find wild rice at Trader Joe’s and Giant Eagle in good sized bags versus the 4oz boxes some stores carry. I used this one.
Did you know wild rice isn’t actually rice at all? It’s technically a type of grass grown in freshwater that has seeds resembling rice. Since it looks and cooks like rice, it’s called rice. It’s known for its robust, nutty flavor.
Wild rice is rich in manganese, phosphorus, and zinc and has more protein than any other kind of rice.
No Instant Pot? Have no fear! See the recipe notes for full-proof instruction on making this soup on the stove.
Simply soak the cashews and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth.
Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three. Done!
This cookbook is great if you’re looking for more health Instant Pot recipes.
Behold, SOUP SEASON.
Craving more soup goodness? Don’t miss my other stellar soup recipes!
Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off.
Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread, of course!
Stovetop version: Follow step 1 and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three.