vegan mushroom bisque

A creamy and decadent tasting vegan Mushroom and Wild Rice Bisque that&#39;s healthy and makes a hearty meal by itself, with just 153 calories per serving. Gluten-free, soy-free and can be nut-free.

Mushroom and Wild Rice Bisque

avocado oil

dry wild rice

onion ((finely minced))

garlic ((smashed and finely minced))

celery ((finely chopped))

mushrooms mushrooms

white wine

vegetable stock or mushroom stock

Salt and black pepper

raw cashews ((see nut-free option in notes below))

Place the wild rice in a saucepan with 4 cups water. Bring to a boil, lower heat to a simmer, cover and cook 45 minutes. Drain.

If using dry mushrooms, soak them in 2 cups hot or boiling water for at least 30 minutes. Drain and reserve the stock.

Blend the cashews with 1/2 cup vegetable stock into a very smooth paste.

Heat the oil in a stock pot or Dutch oven. Add the onions, garlic and celery. Season with salt and pepper and saute until soft and translucent.

Add the mushrooms with the wine. Cook until the wine has evaporated, stirring frequently.

Add the herbs and the vegetable stock and the reserved mushroom stock. Bring to a boil, cover and cook 10 minutes.

Remove half the soup to a blender and blend until smooth. You can blend up to 3/4th if you want less texture in the soup.

Return the blended soup to the pot with the rest, add the drained wild rice, and cook another five minutes. Season with salt and pepper to taste. Stir in the cashew cream, warm through, and serve hot.

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Mushroom and Wild Rice Bisque

Top 1 vegan mushroom bisque recipes from across the web

The most viewed vegan mushroom bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom and Wild Rice Bisque

The most viewed vegan mushroom bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine