Creamy Wild Rice Soup

 Finally I made. Lenny and Shalva Gale's Cream Wild Rice Soup.  It is SO GOOD!!!  #LifeisNOYOKE

Start out by soaking 1 cup raw cashew overnight.

In the morning:

chop--

 4 ribs celery
2-3 carrots
1 sweet onion
4 large cloves garlic

8 ounces well-washed and chopped mushrooms

Place 1 1/2 quarts vegetable stock in a large pot and bring to a boil. Add the vegetables and 1 cup wild rice that you rinsed well.  Add in 1 Tablespoon thyme and 2 bay leaves.

Set a timer for 30 minutes for this all to cook.  Put the cover on.

In a blender  place 2 cups vegetable broth.  Drain the cashews and add them and one can white beans (drain the beans ) or 1 1/2 cups home cooked white beans to the blender.  Blend for one minute until completely creamy.  Stir into the cooking vegetables and rice and set timer for another 15 minutes.  When the timer goes off, check to see if the rice is cooked.  It should be chewy.  Not hard!

Serve hot.  Though I can say that I also enjoy this soup cold.  Dear One not so much, but he does like it when it is hot.

Be sure to remove the bay leaves as they are not so pleasant to bite into...

This recipe makes about 3 quarts of soup.  So good!