Creamy mushroom soup with lentils and brown rice

July 12, 2017


  • 1/4 cup + 2 tsp raw cashews
  • 4 cups of water, divided
  • 1/2 tsp of white miso paste
  • 8 ounces of white button or cremini mushrooms, divided
  • 1/2 tsp of extra virgin olive oil
  • 1/2 onion, chopped ( about 1 cup of chopped onion )
  • 3 cloves of garlic, minced
  • salt, to taste
  • 1/2 cup of french lentils du Puy
  • 1/2 cup of basmati brown rice
  • 1 vegetable bouillon cube
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • freshly ground pepper, to taste


  1. In a blender, combine raw cashews (soaked & drained if necessary), 1/2 cup of water, miso paste and 2 large mushrooms that have been cut into quarters (save the remaining mushrooms for the soup). Once it is fully blended and creamy, set aside for later use.
  2. Cut the remaining mushrooms into thin slices and set aside.
  3. Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion and garlic in the pot for a few minutes, until fragrant. Add the sliced mushrooms and a pinch of salt. Continue cooking for a few more minutes, stirring occasionally, while  the mushrooms release their liquid and soften.
  4. Add 3 1/2 cups of water, French lentils du Puy, brown rice, vegetable bouillon cube, dried rosemary, dried thyme, and a pinch more salt. Stir and bring to a simmer. Once the liquid has started to simmer, lower heat and cover for 30 min.
  5. After 30 minutes, test the rice and lentils to make sure they are done. If no, cook for 5 minutes more. Then add the cashew cream to the pot, stir, and continue cooking for another 5 minutes to allow the flavors to combine. Add freshly ground pepper and any additional salt to taste.


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