Mushroom Soup (Vegan) with Wild Rice

INGREDIENTS

• 3/4 c. raw cashews
• 4 T. butter
• 1 1/2 c. white or yellow onion, chopped (1 medium onion)
• 1 1/2 c. celery, chopped (~4 large stalks)
• 1 1/2 c. carrots, chopped (~4 medium carrots)
• 8-16 oz sliced mushrooms (~2-4 cups)
• 4 cloves garlic, minced
• 1 t. dried thyme
• 1/2 t. dried sage
• 3/4 c. uncooked wild rice (not a rice blend)
• 4 c. vegetable broth (I use Better Than Bouillon)
• 1 1/4 t. kosher salt
• 1 T. soy sauce (or tamari sauce - gluten free)
• Ground black pepper to taste
• 1 c. water

1. Put cashews into a small sauce pan, cover with water, heat to a slight boil, cover, remove from heat, and set aside to soak.
2. In a dutch oven, melt butter over medium heat and add the onion, carrots, celery, mushrooms, garlic and salt. Sauté for 10 minutes. 
3. Add spices, broth, and wild rice. Bring to a boil, lower heat, and allow it to simmer (uncovered) for about an hour. Make sure rice is tender.
4. Blend about half the soup (in batches) until smooth. How much you blend depends on how chunky you want the soup. When blending hot soup, under-fill the container, cover with a lid, and hold the lid on with a kitchen towel.
5. Drain and place soaked cashews in a blender with 1 c. water and blend until smooth and creamy. Add soy sauce (or tamari), pour into soup, and stir until well-mixed.
6. Serve with crusty bread.

 This recipe is adapt from an instant pot recipe... https://sladedcooking.blogspot.com/2019/12/description-most-comforting-soup-in-all.html