celery – 4 ribs chopped
carrots – 1 cup chopped
onion – 1 cup chopped
garlic – 4-6 cloves chopped
mushrooms – 8 oz chopped
vegetable broth – 6 cups (reserve 1 cup)
Dry white wine – 1 cup
wild rice – 1 cup rinsed and drained
dried thyme – 2 tsp.
bay leaves – 2 whole
salt – 1 tsp. + more to taste
White beans canned (any kind. Cannelli, Great Northern, Navy…etc.) – 15 oz rinsed and drained
1 tsp. hot sauce – optional( I use garlic Tobasco)
Soak cashews in hot water for at least 10 minutes (longer if you don’t have a high speed blender). Place all of the chopped veggies in a large pot along with white wine for about 5 minutes or until wine reduces a little. Add the thyme, bay leaves and salt along with the vegetable broth. Bring to a boil then add wild rice. Reduce heat and simmer uncovered for 1 hour.
Place cashews, reserved broth and beans in you blender and blend until smooth and creamy. After the pot has simmered for an hour, remove bay leaves and stir in the blended creamy mixture. Add hot sauce. Cover the pot and simmer until heated through (about 10 minutes.)
Serve and enjoy!!!
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Thank you!