Vegan mushroom soup in bowl with crackers, spoon, and purple napkin.
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5 from 5 votes

Creamy mushroom soup with lentils and brown rice

This creamy mushroom soup with lentils and brown rice is just the trick on chilly days. It is warming and cozy. Plus, the lentils and brown rice give it enough oomph to power you through shoveling duties.

If you'd like to make this soup in an Instant Pot, check out the notes.**
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: American, Vegan
Keyword: dairy free, gluten free
Servings: 4 people
Calories: 246kcal
Author: Cadry Nelson



  • 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.


*If you don't have a high speed blender, cover the raw cashews in additional water and soak them for several hours in the refrigerator then drain before starting recipe. If you have a high speed blender, you don't need to soak the cashews first.
**I don't have an Instant Pot yet, but a couple readers have made this soup in one. One cooked for 20 minutes with natural release, and added the cashew cream once it was done and let it sit for 5 minutes. The other cooked at high pressure for 12 minutes with a natural pressure release and found that to be plenty.


Calories: 246kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Sodium: 217mg | Potassium: 555mg | Fiber: 9g | Sugar: 2g | Vitamin C: 4mg | Calcium: 39mg | Iron: 3.2mg