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Wild Rice + Mushroom + Tarragon Soup with Cashew Cream + Spinach + Walnuts
HEALTHY LITTLE VITTLES21Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup wild rice
- 1 onion (diced)
- 2 handfuls spinach
- 1/4 cup tarragon (fresh, leaves only)
- 4 oz. mushrooms (package)
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. arrowroot flour (/starch)
- 64 oz. vegetable (/no chicken broth, I use Imagine Organics)
- 3 stalks celery
- 1/2 bag baby carrots (sliced)
- 3/4 tsp. dried rosemary
- 1 cup dry white wine
- 2 Tbsp. olive oil (for sauteeing the veggies)
- 2 Tbsp. butter (I use Earth Balance)
- walnuts (for garnishing, optional)
- cream (cashew, recipe below)
- 1 cup raw cashews (soaked for about an hour in hot water)
- 4 Tbsp. nutritional yeast
- 3/4 cup almond milk (to thin)
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