Go Back

Creamy Wild Rice and Mushroom Soup

A rich, hearty mushroom favorite.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American


  • Instant pot


  • 1 tbsp olive oil
  • 2 tbsp veggie broth
  • 1/2 onion large or one whole small diced
  • 1 carrot diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 florets cauliflower
  • 10 oz mushrooms ( I used baby bellas) quartered
  • 6 cups veggie broth ( I used homemade)
  • 2 cups wild rice
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • pinch black salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp coconut aminos
  • 1 tsp vegan worcestershire
  • 2 tbsp vegan sour cream
  • 1/2 cup raw cashews
  • 2 tbsp nutritional yeast flakes
  • 1 can coconut milk


  • Turn Instapot on to saute. Heat the veggie broth and oil and add onion, celery, cauliflower, mushrooms and garlic, saute until almost tender stirring occasionally about 8 minutes. Turn off Instapot. Add veggie broth, rice, seasonings up to/including vegan worcestershire and stir, add pressure cooker lid and cook on high for 22 minutes. Add cashews and nutritional yeast flakes to high speed blender and process till a fine powder. When Instapot is finished cooking let pressure release naturally. Open lid, add cashew/nutritional yeast powder, coconut milk and vegan sour cream stir till well blended. Check seasoning and adjust to taste.


The base of this recipe I found on the the veggie chick's website.
I adjusted the recipe for volume and taste.
Keyword Mushroom, Soup, Vegan, WIld rice