1 cup small diced carrots
1 cup small diced celery
1 large leek, white and light green parts only, small diced and washed
1 tbsp finely minced garlic
1 tbsp finely minced fresh thyme
1/4 cup pale dry sherry
8 cups low-sodium vegetable stock (I used Rapunzel)
1/4 cup vegan "chicken" flavored seasoning (found in the bulk section of Whole Foods), optional
3/4 cup organic wild rice
2 tbsp cornstarch
3/4 cup cashew cream or soy milk (if you use soy milk you may want to add a little more cornstarch to thicken to your liking)
1/4 cup minced chives
Kosher salt and black pepper
- In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.
- Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).
- Bring broth to a boil and stir in brown rice along with celery and carrots and salt and pepper to taste.
- Reduce to a simmer and cook until rice is tender about 45 minutes.
- Five minutes before serving, whisk together cashew cream or soy milk with cornstarch and add to soup, stirring slowing for about 3-4 minutes until soup thickens.
- Check for seasonings and add more salt and pepper to taste.
- Garnish with minced chives.
1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water
- Drain cashews and place in a blender along with filtered water and blend on high for about 4 minutes until creamy.
- Strain mixture. You should have about 3/4 cup of cream. If less, add additional water.