Nora Cooks · by Nora★ 5.0 (84)
Vegan Mushroom Soup with Wild Rice
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 12%
CARBS 28G52% OF CAL
2G FIBER3G SUGAR22G OTHER
FAT 10G42% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An earthy, velvety mushroom and wild rice soup thickened with cashew cream. A hearty, satisfying vegetarian main ready in about an hour.
mainamericansoup🍲 stockpot🌀 blenderdairy freegluten freevegan
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Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 8 ounces mushrooms (sliced, I used cremini)
- 1 medium yellow onion (diced)
- 1 teaspoon vegan Worcestershire sauce
- 2 large carrots (peeled and chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1 cup wild rice blend
- 7 cups vegetable broth
- 1 cup raw cashews
- salt, to taste
- few shakes ground black pepper
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 12%
CARBS 28G52% OF CAL
2G FIBER3G SUGAR22G OTHER
FAT 10G42% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 733mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.