Mushrooms and Wild Rice Soup

A close-up of a bowl of mushroom and wild rice soup


  • 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!