VEGAN CREAMY WILD RICE SOUP

*Soak cashews in hot water for 20 minutes or until ready to make cashew milk.*

1. In a large pot over medium heat, add oil then add onion, garlic and sauté for 3 minutes. Then add in potatoes, carrots, celery, dried thyme and a pinch each of salt and pepper and cook for 5 minutes, stirring occasionally.
2. Add the wild rice to the pot then add in the 8 cups of filtered water + 2 tsp bouillon paste (or 8 cups veggie broth). Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, and rice is cooked, about 30 minutes.
3. Drain cashews, add to a blender followed by 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Pour directly into the pot of soup, then add in the mushrooms and continue to cook for an additional 15 minutes. Taste and season with salt and pepper to your liking. Serve with fresh herbs like cilantro and homemade croutons or toasted bread.