A great dish to be enjoyed in the fall is a creamy mushroom wild rice soup. Typically, it is comforting, hearty, and creamy. First, mushrooms need to be sauteed in a pan, then mix up the mushrooms with rice, herbs, and spices, along with two ingredients normally not associated with the others: salsa and taco seasoning. Once mixed, the ingredients will be cooked in a pressure cooker. Release the pressure, then add either vegan cream cheese or cashew cream to increase the creaminess. Total time to prepare and cook should be around 10 minutes.
Key Takeaways:
“The soup is easily made nut-free with a soy-based cream cheese or non-dairy cream. For oil-free, saute in 2 tbsp broth. Deglaze as needed.”
Read more: https://www.veganricha.com/instant-pot-wild-rice-mushroom-soup/