Mushroom with Wild Rice (vegan)

Dairy Free

Gluten Free

Vegan

When I was a young adult living in Seattle, one of my favorite fall activities was hiking through old-growth near the Puget Sound and harvesting Chantrelle mushrooms. Hiding under huge Douglas Fir trees, their unique, subdued, orange-flesh always gave them away. Since then, I've been hooked on wild mushrooms for their delicate, umami flavor, but also for the tremendous health benefits. The chewy wild rice creates the perfect  bite and adds a beautiful texture to this soup. Smoky paprika and cashew cream make this soup creamy, earthy and vegan!

 

Vegetable stock (carrots, onion, celery) Wild rice Cashew cream (cashews, lemon juice, water, garlic) Mushrooms (chantrelle, shitake, crimini, trumpet) Smoked paprika Garlic Onion olive oil salt & pepper