Creamy Wild Rice Mushroom Soup

In a small pot, bring 2 cups water to a boil. Add the cashews to a medium size bowl with the boiling water and allow to sit for 30 minutes.In the same small pot, bring 1 cup water to a boil. Add the wild rice then reduce to a simmer and cook for 30 minutes. Remove from the heat, cover with a lid and allow to sit for 15 minutes. While you’re waiting for the cashews to soak and the rice to cook, you can start prepping your vegetables.In a large pot, warm 2 tablespoons olive oil over medium heat. Add the onion, salt and pepper then cook for 3 minutes, until translucent. Add the mushrooms, carrot, garlic and celery then stir to combine. Cook for a few minutes then add the tamari, thyme, and parsley. Stir again while continuing to cook for about 5 minutes.Once the cashews are done soaking, strain off the excess water and place them in a high speed blender (I use a NutriBullet). Add 2 cups water and arrowroot powder then blend on high for 30 seconds, until smooth.Pour the mixture into the pot along with the vegetable broth and stir. Bring to a boil then reduce to a simmer and cook for 10 minutes. Then turn the heat off, add the cooked rice to the pot, stir together and allow to cool for about 20 minutes. As it cools the soup will begin to thicken. If after 20 minutes it still appears to thin, just allow it to sit for longer. Serve warm with fresh parsley (optional) and enjoy!