Creamy vegan mushroom soup with lentils and brown rice is cozy and warming.
The flavor is reminiscent of a mushroom stroganoff without the noodles.
With the fragrant addition of rosemary, thyme, garlic, and onions, this soup packs a wallop of homey deliciousness. Vegan & gluten-free.
Cooler days call for a hearty, warming bowl of vegan mushroom soup with lentils & brown rice.
You’ve got to love a full meal in one pot with mushrooms and cashew cream, lentils for protein, and Basmati rice for staying power.
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.
If you’re a big mushroom fan like I am, you’re going to love this cozy sauna-in-a-bowl.
This filling soup includes:
- Cremini or button mushrooms
- French lentils du Puy
- Basmati brown rice
- Onions & garlic
- Rosemary & thyme
- And a mushroom-y cashew cream
For this vegan mushroom soup with lentils, I opt for delicate French lentils du Puy.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Make a mushroomy cashew cream in a high speed blender.
Blend the following:
- Raw cashews
- Miso paste
- Cremini mushrooms
Sauté onions and garlic in a pot with oil, until fragrant.
Add sliced mushrooms and a pinch of salt.
Cook a few more minutes, stirring occasionally, while the mushrooms release their liquid and soften.
Then add the following:
- French lentils du Puy
- Brown rice
- Dried rosemary
- Dried thyme
Stir and bring to a simmer.
Once the liquid has started to simmer, lower heat and cover for 30 minutes.
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.
Standard blender instructions
No high speed blender?
Grind dry raw cashews in a coffee grinder until they become a flour.
Then add the cashew flour to your standard blender along with the other cashew cream ingredients (water, miso paste, and mushrooms).
If you don’t have a coffee grinder, 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.
Storage & reheating
Store leftovers in an airtight container in the refrigerator.
It will keep for about 4 days.
Reheat on the stove in a pot, or in the microwave.
The soup will continue to thicken in the refrigerator. So you’ll need to add a splash of water before reheating.
Creamy mushroom soup with lentils and brown rice
- ¼ cup + 2 Tablespoons raw cashews*
- 4 cups water divided
- ½ teaspoon white miso paste
- 8 ounces cremini mushrooms or white button mushrooms, divided
- ½ teaspoon extra virgin olive oil
- ½ onion chopped (about 1 cup chopped onion)
- 3 cloves garlic minced
- Salt to taste
- ½ cup French lentils du Puy
- ½ cup basmati brown rice
- 1 vegetable bouillon cube or 1 teaspoon Better Than Bouillon no chicken base
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Freshly ground pepper to taste
- In a high-speed blender, combine raw cashews, ½ 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.(If you don't have a high-speed blender, see the notes for workarounds.)
- 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 ½ 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.
Content updated October 28, 2022. Originally posted December 18, 2016.