Wild Rice Mushroom Soup


  • 2 tbsp extra virgin olive oil
  • 1 medium white onion, diced
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 lb mushrooms, sliced
  • ½ tbsp minced garlic
  • 1 ¼ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 4 cups vegetable broth
  • 1 cup wild rice
  • 1 cup cashew cream



  1. Heat a large pot over medium heat and add the olive oil.
  2. When the olive oil is hot, about 2 mins, add the diced onion, celery, and carrot. Saute, stirring occasionally, until the onions are mostly tender, about 3 minutes.
  3. Stir in the mushrooms, garlic, salt, pepper, oregano, and basil. Saute another 5 minutes to cook the garlic.
  4. Stir in the vegetable broth and wild rice. Bring to a boil, then reduce to a simmer. Simmer, stirring occasionally, for 35-40 minutes, until the rice is tender but chewy. Stir in the cashew cream and enjoy!

We recommend pairing with a slice of toasted Kim & Jake’s Gluten-Free Hearty Loaf.