Wild rice is actually a misnomer, as it isn’t really rice at all, but the seed of a wild grass. Historically gathered by native people of North America, India, and China, this nutty, chewy delight can now be found on grocery shelves nearly everywhere.
ó cup raw cashews, soaked
ó cup wild rice
2 stalks celery, chopped
1 medium onion, diced
2 medium carrots, peeled and sliced
1/4 cup sliced mushrooms (optional)
6–8 medium potatoes, peeled (optional)
and diced
4 cups low-sodium vegetable broth
salt, to taste
✱ Soak cashews in enough water to completely cover them. Soak at least one hour, or as long as overnight. (The longer they soak, they creamier they will be.)
✱ In slow cooker, add all ingredients except cashews. Cook on high for 4 hours, or until vegetables are tender.
✱ Drain cashews and add to blender with 1–2 cups of finished soup from slow cooker. Blend until creamy.
✱ Return blended mixture to crockpot and heat through, about 5–10 minutes.
