Mushroom Rice & Nut Soup

After multiple failed attempts at a hearty mushroom soup, I have landed a good one. I think mushrooms are like yoga instructors. I have had great yoga instructors and pretty bad ones with not much between. With mushrooms, it seems people either love them or hate them. I have a love affair with mushrooms! I bet you would never imagine reading a comparison of mushrooms and yoga instructors…ha! Here I share a couple highlights from the soup along with the recipe.

From WebMD, mushrooms provide many nutritional benefits including a good low calorie source of fiber, protein, antioxidants, vitamin D, potassium and more. They help boost the immune system, lower blood pressure, and can have an important impact on weight loss.

In this recipe, I added black rice, loaded with nutrients – five times the amount of antioxidants than brown rice on average.

Raw cashews, along with the rice, provide a good hearty substance. Cashews are a good source of protein and antioxidants as well.

The recipe – I used the Instant Pot for this one dumping in all ingredients and simply selecting the soup option. It took about an hour to cook with about 15 minutes of prep time making a good batch to last me throughout the week.

Let me know what you think if you try.

– Add Health to Your Life


  • Low Sodium Vegetable Broth – 10 cups
  • Portobello Mushrooms – 8 oz
  • Shitake Mushrooms – 8 oz
  • Crimini Mushrooms – 4 oz
  • Maitake Mushrooms – 8 oz
  • Black Rice (dry) – 1 cup
  • Raw Cashews – 1/2 cup
  • Garlic Powder – 1 tablespoon
  • Fresh Thyme – 1 tablespoon
  • Salt – 1 teaspoon
  • Pepper – 1 teaspoon

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