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Makes: 4-5 servings<\/strong><\/p>\n Prep:<\/strong> soak the cashews in some fresh water for at least 1 hour before blending into cream. <\/p>\n Thinly-slice the bottom (white) half of two leeks and add them to a large stockpot with a splash of water over medium heat. Then slice the mushrooms, mince the garlic, and thinly-slice the bell pepper and add them to the pot as well with a splash of soy sauce and a grind of black pepper. <\/p>\n After the veggies have reduced considerably in the pot and turned translucent (5-7 minutes), add in 1 cup of uncooked wild rice and 4 cups of vegetable broth and a cup of water. Bring to a simmer and then cover (just as if you were making rice on its own) and allow the rice to cook until tender, about 40 minutes. <\/p>\n While that’s cooking, drain the cashews of their soaking water and add them to a blender with a bit of fresh water. Blend on high until the cashews are totally dissolved and no chunks remain. Pour this into the soup (reserving a few tablespoons for garnish) with some herbs and a few handfuls of cubed tofu. <\/p>\n Now, the soup is done at this point, but I like to thicken the whole thing with a tablespoon of whole wheat flour and add a bit more water. To do this, pull out about 1\/2 cup of broth into a separate dish and mix it with some whole wheat flour until dissolved, then add the mixture back into the pot (this prevents the flour from clumping if dumped right into the soup). Give it another 5 minutes to simmer and add about 1 cup of water, to taste. <\/p>\n Serve with a garnish of herbs and a drizzle of the cashew cream, reserved above.<\/p>\nIngredients:<\/h4>\n
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Step One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
Step Four (optional)<\/h4>\n
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