Vegan Creamy Wild Rice Soup

Ingredients:
(Serves 4)

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

Method:
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.
Cashew Cream:

1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water

Method:
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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGKISA.