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Mushroom, Cashew & Wild Rice Soup

Servings 4


  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 1/4 tsp. salt
  • 2 large cloves garlic, chopped
  • 1/2 cup white wine
  • 4 cups shiitake mushrooms, chopped
  • 3 cups mushroom stock
  • 1/2 cup roasted, unsalted cashews
  • 1 cup cooked wild rice
  • salt & pepper to taste


  • 1/4 heavy cream


  • Heat olive oil in a soup pot.
  • Add onion and salt. Turn heat to low and cook until onion is soft and translucent, about 10 minutes.
  • Add the fresh thyme and garlic. Continue cooking for another 5 minutes.
  • Turn heat up and add the mushrooms. Cook, stirring frequently, until the mushrooms have released their juices and most of the liquid has been absorbed.
  • Add wine and simmer for 2 more minutes.
  • While the wine is reducing, combine 1 cup of mushroom stock with the cashews in a food processor or blender and process until well combined.
  • Add cashew-stock mixture and remaining stock to the pot and simmer on low for 10 minutes.
  • Use a blender or a stick blender to process the soup until smooth. (You can also process in batches in a food processor).
  • Stir in the cooked wild rice and cream (optional) and season with salt and pepper to taste.
  • Serve topped with additional chopped cashews.