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Mushroom and Wild Rice Soup

Mushroom and Wild Rice Soup 

Sauté Ingredients:
  • 2 cups baby Portobello mushrooms, sliced
  • ½ a large yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ inch fresh ginger, peeled and chopped
Cashew Cream Ingredients:
  • ½ cup raw cashews (soaked in 1 cup water for 3-4 hours)
  • 1 tablespoon nutritional yeast
  • 2 tablespoons miso paste
  • 1 tablespoon apple cider vinegar or lemon juice
Soup Ingredients:
  • 1 cup wild rice
  • 1 cup yellow or red potatoes, chopped
  • 1 cup sweet potatoes, chopped
  • 2 cups kale, chopped
  • 4 cups low sodium vegetable broth
  • 2 tablespoons Italian seasoning
  • In Instant pot – Sauté:  chopped onions, garlic, and mushrooms until mushrooms become translucent (about 5 minutes)
  • Cashew cream: blend cashews, miso, nutritional yeast, and apple cider vinegar in blender until smooth (about 1 minute)
  • Add the rest of your ingredients into the Instant pot (except cashew cream). Cook for 22 minutes on high pressure and let it naturally release.
  • Once it’s done cooking, stir the soup and add the cashew cream. Add some extra black pepper on top. Enjoy!

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