Wild Rice Soup

*adapted from Our Best Bites

1 T butter

1 onion, chopped

4 cloved garlic, minced or pressed

1 cup chopped carrots (about 2 medium)

2 cups roughly chopped portabella or baby bella mushrooms

2 stalks celery, chopped

1/2 t poultry seasoning

1 (12-ounce) jar marinated artichoke hearts, drained and chopped

10 cups chicken broth

1 cup wild rice (or brown rice)

1/2 t salt

1/4 t freshly ground black pepper

1 cup cashews or peanuts for thickening.

Melt butter in large stockpot over medium heat. Add onion, garlic, carrots, muchsrooms, celery, and poultry seasoning and saute until onion is translucent, about 5 minutes. Add artichoke hearts and chicken broth and bring to a boil over high heat. Add rice and reduce heat, cover and simmer 50-60 minutes or until rice is tender. When rice is tender, remove from heat and add salt and pepper.

When soup has about 10 mins left, scoop out about 2 cups of liquid from stockpot and put in high powered blender. Add about 1/2 cup of nuts and puree. Pour puree into stockpot and mix. If the soup is too runny for your taste, repeat until desired thickness has been reached.