Creamy Wild Rice Mushroom Soup (dairy-free) Jump to Recipe Leave a Review Pin RecipeCreamy Wild Rice Mushroom Soup- a lightened-up meatless take on the classic chicken and wild rice soup.You won’t miss the meat or the cream in this satisfying vegan version! (gluten-free) I’m so excited to share this soup with you guys! I know I’ve said that many times before so it might seem forced but I promise you it’s not.I just get pumped when I make a vegan version of something and it turns out even better than the original.

It makes me wish I could serve everyone a bowl to help them realize that they don’t need heavy cream to make something taste good.This recipe is proof that there are plenty of plant-based substitutes that are just as delicious, if not better.Creamy Mushroom Wild Rice Soup Ingredients Cashews– Raw or roasted work here.

They can even be salted.Wild Rice– I love wild rice but it can be pricey.Feel free to sub a wild rice blend.

Just keep in mind the cooking time may be different.Extra Virgin Olive Oil– You can also use dairy-free butter or any neutral flavored oil you prefer.Onion, Celery and Carrot– These three form the base of the soup.

Garlic– We’re using 3-4 cloves, depending on their size.More is always better, in my opinion.Mushrooms– I like cremini mushrooms best for their meaty texture.

Reduced-Sodium Tamari– The fermented umami flavor adds depth and flavor.Regular soy sauce will work as well.Dried Thyme

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