Cauliflower & Wild Rice Soup

• 1
  cup wild rice
• 1/4
  cup vegetable oil
• 1
  onions, chopped
• 2
  medium sized carrots, peeled and chopped
• 2
  large stalks celery, chopped
• 1
  teaspoon dried thyme
• 3/4
  cup all-purpose flour
• 8
  cups veggie stock
• Salt and pepper
• 2
  cups cooked cauliflower, cubed
• 8
  ounces mushrooms, stems removed and sliced
• 1
  cup cashew cream
• 1/2
  cup chopped parsley
  
  Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside. In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes. Pour in veggie stock. Bring to a boil. Add cooked cauliflower, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes. Add cooked wild rice and pour in cashew cream. Bring soup back up to a boil and allow it to heat through, about 5 minutes. Turn off heat. Stir in chopped parsley. Original Recipe