Mushroom and Wild Rice Soup

Saute 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

Directions:

• 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!