Cream of Chicken and Wild Rice Soup
Total Time: 35 minutes
Yields 6 servings
** For the cashew cream, soak 1 cup of raw cashews in water for at least 4 hours or overnight (in the refrigerator). Drain cashews, rinse completely and combine with ¾ cup of water and ½ tsp Kosher salt in a high-speed blender. Blend until smooth and creamy.
Nutrition (per serving): Calories 458, Protein 31 g, Sodium 431 mg, Cholesterol 62 mg, Total Carbohydrate 35 g (Dietary fiber 3 g, Sugars 1 g), Total fat 22 g (Saturated fat 3 g)