Vegan Creamy Mushroom and Wild Rice Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the sliced cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.

Stir in the rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the wild rice is tender and has split open.

While the soup simmers, drain the soaked cashews and add them to a high-speed blender along with 1 cup of the hot soup broth. Add the nutritional yeast and blend until completely smooth and creamy. Add more broth if needed to achieve a smooth consistency.

Pour the cashew cream into the soup pot and stir to combine. Add the chopped fresh thyme, salt, and pepper to taste.

Stir in the lemon juice. Simmer for another 5 minutes to allow the flavors to meld.

Serve hot, garnished with fresh parsley, if desired.