Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw unsalted cashews, soaked in water overnight then drained
  • 1 cup water
  • 1 tsp nutritional yeast (optional)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup cerimi mushrooms, sliced
  • 1 cup wild rice
  • 2 tsp dried thyme
  • 2 tsp herbs de provence
  • 1 bay leaf
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 5 cups vegetable broth

Instruction

  • Blend the cashews, water and nutrition yeast together for about a minute until smooth and creamy.
  • Set the Insant Pot on Sautee and add the olive oil, onions, garlic, carrot, celery and mushrooms. Let cook for about 5 minutes until the veggies start to soften. 
  • Then add the rice, thyme, herbs de provence, bay leaf, salt and pepper and mix together before adding the broth to the Pot. 
  • Seal the Instant Pot, set to sealing and pressure cook on manual for 35 minutes.
  • Let the pressure release nautrally for 5-10 minutes, then carefully turn the lid to venting to finish releasing the pressure. 
  • Stir the cashew cream into the soup. Taste and adjust any seasoning if needed.