Creamy Wild Rice Mushroom Soup

makingthymeforhealth.com

Emilie Hebert

½ cup raw cashews

½ cup wild rice (I like Lundberg’s Blend)

2 tablespoons olive oil (or vegan butter)

1 medium-size onion, finely chopped (approx. 1 and ½ cups)

3 carrots, diced (approx. ¾ cup)

2 celery, diced (approx. ½ cup)

4 garlic cloves, minced (approx. 2 tablespoons)

8 ounces mushrooms, diced (approx. 2 cups)

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons tamari (or soy sauce)

1 teaspoon dried thyme

1 teaspoon dried parsley

2 cups plain unsweetened almond milk

2 tablespoons nutritional yeast

1 tablespoon arrowroot powder

1 and ½ cup vegan chicken broth (I like Better Than Bouillon)

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