Occasionally I’ll go through a period of a couple weeks, look back on the recipes I’ve posted, and realize that every single one of them is based around cashews. I cook with a lot of cashews! And that’s fine and all with me, but not from readers who have cashew allergies, and then I get comments on how expensive raw cashews are (they are!) and occasionally folks who can’t find them raw. Stuff like that. For that reason I like to give you guys options. Options are always good! I find myself recommending coconut milk as an alternative to cashews quite a bit, and lately I’ve found myself cooking with coconut milk as opposed to cashews pretty often. Sounds weird huh? Like, doesn’t all of my food then end up tasting like coconut? Actually, no! I’ve found that when you pair up coconut milk with the right savory flavors you don’t end up with an overly coconutty taste. In fact, it can be quite comparable to cashew milk. Oh, and coconut milk has the added advantage of not requiring blending or soaking. Coconut milk worked out great in this way a couple of times last year. (Check out my spicy spaghetti sauce and potato leek soup!) I thought it might be about time to try it in some creamy mushroom soup. If you were a fan of my creamy mushroom barley soup from last year, or my wild rice pilaf with mushrooms & pecans, you’ll probably enjoy this one. I loved that soup, but I might just love this one more. Barley is great for adding texture, but wild rice does that and it adds savory flavor. And of course this one is easier to throw together, requiring no blending. Wild rice does require a nice long cook time, but when it’s cold out I really like having a big pot of soup simmering away on the stove, so no complaints. I think this will be a new winter favorite in my house.
Leftovers of this soup keep well, but the rice will absorb quite a bit of broth as it sits. If this bothers you, just thin the soup with some extra broth or water. Is this soup gluten-free? It is! Prefer an alcohol-free version of this soup? Just replace the wine with some additional broth. And if you do use the wine, check with Barnivore to ensure the brand you choose is vegan.
More Vegan Mushroom Soups
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