Mushroom and Wild Rice Soup

Ingredients:

1 teaspoon oil
1/2 onion or leek, chopped
2 cloves garlic, chopped
1 sprig thyme
1/2 teaspoon rosemary
1 lb cremini mushrooms, sliced
3 cups vegetable stock
1/2 tablespoon arrowroot powder
1/2 cup cashews, soaked
1/2 cup wild rice, soaked
1 cup porcini mushrooms, sliced
salt and black pepper, to taste

In a saucepan, cook the onion and garlic in the oil. Add the thyme, rosemary, and cremini mushrooms. When the mushrooms wilt, add the stock and bring to a simmer.

Transfer the mixture to a blender with the arrowroot powder and cashews and blend until smooth.

Return the soup to the saucepan and add the porcini mushrooms and wild rice. Cover and simmer until rice is tender. Season with salt and pepper. Garnish with the parsley before serving.