Vegan Mushroom Soup with Wild Rice

Creamy velvety Vegan Mushroom Soup with earthy mushrooms and wild rice, made in 1-pot and ready in an hour. Crowd-pleasing, easy to make, and packed with layers of savory flavors. Swap cashews for coconut milk for a nut-free option, and use any mushrooms or grains as substitutes. Store leftovers in the fridge or freeze for later. Enjoy this comforting soup on cold days!