Creamy Mushroom & Wild Rice Soup

(Sshhh… it’s vegan.)

There’s something cozy about soup.

And when mushrooms, dry sherry and garden-y herbs get all up in it, well, it’s damn-near perfect.

Gather thy ingredients:

• 1/4 c olive oil

• 4 large shallots, peeled and minced

• 2 1/2 lbs mixed mushrooms, sliced (your faves!)

• 5 garlic cloves

• 1 large sprig rosemary (6-8"), strip the leaves and discard the stem

• 1 t minced thyme leaves

• 2 T - 1/2 c dry sherry (be bold!)

• 6 c vegetable stock (we like the flexibility of Better than Boullion)

• 2/3 c wild rice

• 1 c raw cashews

• 1 c boiling water

• 1 t dijon mustard

• kosher salt & pepper to taste

• fresh sage, sliced, to serve

So, what now?

1. Heat a large soup pot to medium heat and add 1/4 c olive oil. When the oil starts to shimmer, add the shallots and cook until translucent, stirring often.
2. Add all the mushrooms to the pot at once with a generous pinch of kosher salt and a few grinds of black pepper. Watch as the water releases from the mushrooms and continue to cook with confidence! Allow the mushrooms to start to brown - this takes up to 15-20 minutes. Smash the garlic cloves, fresh rosemary, and fresh thyme leaves in a mortar and pestle until you make a fine paste *or* mince finely. Add the garlic & herbs to the pot and cook for 2 minutes - or until very fragrant.
3. When the mushrooms are browned you'll see a golden color on the bottom of the pan. This is perfect! Add your dry sherry and deglaze the pan - scraping up any sticking bits. Get that flavor off of the pot and into your soup... you worked hard for it!
4. Add the veg stock and wild rice, cover with a lid and reduce heat to medium low so its barely simmering. Simmer for 45 minutes or until rice is chewy-tender.
5. While the soup cooks, cover the cashews with boiling water and allow to rest on the counter until the water is fully cooled. Purée in a blender until very creamy.
6. Fold the cashew cream into the soup and check again for seasoning - add salt & pepper to taste. Stir in the dijon mustard and ladle into bowls. Top with sliced sage leaves and gobble it up! 🥄

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