Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs Boneless Skinless Chicken Breasts cut into bite size pieces
  • 8 cups Chicken Broth
  • 3 medium Carrots chopped
  • 3 Celery Stalks chopped
  • 1 Sweet Onion chopped
  • 4 Cloves Garlic finely chopped
  • 1 cup uncooked Wild Rice
  • 1 tsp dried Parsley
  • 1 tsp dried Thyme
  • 1 tsp dried Sage
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 2 Tbs EVOO
  • 8 oz Baby Bella Mushrooms sliced
  • 1 cup Raw Unsalted Cashews

Instruction

  • Place Cashews in a heat safe dish and cover them with boiling water
  • Set aside, this will be used to make the cream later
  • Add EVOO to 6 quart Dutch Oven and heat over med/high heat on stovetop
  • When oil starts to shimmer, add Carrots, Celery, Onion, and Garlic
  • Sauté 3-4 minutes
  • Add Chicken, Wild Rice, Chicken Broth, and seasonings
  • Cover and simmer on med/low heat for 30 minutes
  • Add Cashews and the water they were soaking in to a Vitamix or high speed blender
  • Blend until creamy
  • Add the Cashew Cream and Mushrooms to the soup and cook 15 more minutes or until Rice is done
  • Taste and add more Salt or Pepper to your liking
  • Enjoy!