Creamy Wild Rice Soup

Place a large sauce pan on medium heat and add a few tablespoons of water to it.

Add in your chopped onions, garlic and mushrooms and sauté until the mushrooms become translucent (about 5 minutes).

If you are doing this in the Instant Pot you can use the sauté function.

While the sauté is cooking. Add your cashews (with the water from it soaking), miso, salt, nutritional yeast and apple cider vinegar into your blender and blend on high until smooth.

I use a Vitamix and blend for a minute until it turns to a cream like texture.

Once the sauté is done add the rest of your ingredients into your pot, except the cashew cream we just made.

Bring to a boil, reduce heat to a simmer, cover and cook about 30 minutes or until the rice is soft. If you are doing this in an Instant Pot, cook for 22 minutes on high pressure and let it naturally release.

Once it's done stir and add in your cashew cream. Add some extra black pepper on top and enjoy.