This creamy vegan mushroom soup with lentils and brown rice is just the trick for frigid, snowy days. Vegan & gluten-free.
‘Tis the season for stick-to-your-ribs soups.
While I think there’s something very elegant about a perfectly smooth bisque, when I’m hankering for a soup that is a full meal on its own, a purely blended number won’t do. I need to have something to bite into for a soup to seem especially satiating.
(In some ways it’s like having a smoothie for breakfast. For me, slurpable smoothies just aren’t filling enough unless I’m planning on eating an hour later.)
Vegan mushroom soup
This creamy vegan mushroom soup with lentils and brown rice has all of the velvetiness of a cream of mushroom soup. Plus it has the hearty, protein-packed oomph of added lentils and rice.
Delicate French lentils du Puy hold their toothsome shape, unlike their brown or red brethren.
This is the kind of soup that only requires some crackers or a loaf of crusty bread for dipping and nothing else. Dinner is served.
Obviously, this vegan mushroom soup doesn’t have a drop of dairy. It gets its creaminess by way of raw cashews.
(If you don’t have a high-speed blender, you’ll need to soak the raw cashews for a few hours in water to soften them. Just drain off the soaking liquid before starting the recipe.)
This filling & bone-warming creamy vegan mushroom soup includes:
- Cremini or button mushrooms
- French lentils du Puy
- Basmati brown rice
- Onions & garlic
- Sage & thyme
- And a mushroom-y cashew cream
Vegan mushroom soup reheats well if you want to make extra. Just be aware that it will continue to thicken in the refrigerator. So you’ll need to add a splash of water before reheating.
If you’re a big mushroom fan like I am, you’re going to love this cozy and warming sauna-in-a-bowl.
(Short on time? I used Basmati brown rice here, but if time is at a minimum, grab pink rice instead. Reduce the cooking liquid by ½ cup, and cook for just 20 minutes instead of 30 before adding the mushroom-y cashew cream.)
Creamy mushroom soup with lentils and brown rice
- 1/4 cup + 2 Tablespoons raw cashews*
- 4 cups water divided
- 1/2 teaspoon white miso paste
- 8 ounces white button or cremini mushrooms divided
- 1/2 teaspoon extra virgin olive oil
- 1/2 onion chopped (about 1 cup chopped onion)
- 3 cloves garlic minced
- Salt to taste
- 1/2 cup French lentils du Puy
- 1/2 cup basmati brown rice
- 1 vegetable bouillon cube
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- In a blender, combine raw cashews (soaked & drained if necessary), 1/2 cup water, miso paste, and 2 large mushrooms that have been cut into quarters. (Save the remaining mushrooms for the soup.) Once it is fully blended and creamy, set aside for later use.
- Cut the remaining mushrooms into thin slices and set aside.
- Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion and garlic in the pot for a few minutes, until fragrant. Add the sliced mushrooms and a pinch of salt. Continue cooking for a few more minutes, stirring occasionally, while the mushrooms release their liquid and soften.
- Add 3 1/2 cups water, French lentils du Puy, brown rice, vegetable bouillon cube, dried rosemary, dried thyme, and a pinch more salt. Stir and bring to a simmer. Once the liquid has started to simmer, lower heat and cover for 30 minutes.
- After 30 minutes, test the rice and lentils to make sure they are done. If not, cook for 5 minutes more. Then add the cashew cream to the pot, stir, and continue cooking for another 5 minutes to allow the flavors to combine. Add freshly ground pepper and any additional salt to taste.
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