fresh parsley and soup crackers(optional, for serving)
Before making the rcipe, soak the cashews in a bowl of water. In another bowl, soak the brown and wild rice. Soaking the cashews softens them so they can blend to a smooth consistency, and soaking the rice helps it cook more quickly. Leave the bowls soaking for 2 hours to overnight.
In a blender or food processor, combine the cashews, cooked potato (feel free to leave the skin on), miso, nutritional yeast, and white beans until completely smooth, stopping to scrape down the sides as needed. This may take a few minutes. Add water as needed to blend.
In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and celery, along with a sprinkle of salt, and stir. Continue cooking until softened, about 3 minutes.
Add the wild rice and brown rice and stir. Cook for another 1-2 minutes. Stir in the white wine if using, and cook for a couple of minutes or until starting to dry out.
Add the vegetable broth, and bring the mixture to a boil. Cover the pot, reduce to a simmer, and cook while stirring occasionally, until the rice is nearly tender (15-30 minutes, depending on how long you soaked the rice for and your rice chewiness preference).
Stir in the cashew cream mixture. If you're not using a high-speed blender, you can pour the mixture into a mesh sieve first, using a spatula to push it through, to get rid of any lumps.
Simmer the soup on low until the mixture is heated through and the rice is fully cooked to your liking. Add water or broth to thin out the soup if desired. Add the vinegar and black pepper.
Season the soup to taste with salt. For me, this soup needs plenty of salt because it's so rich.
Serve hot, with fresh parsley and crackers if desired.
If you have a high-speed blender, you could skip soaking the cashews and rice, and just cook the rice for longer until tender.White rice can be substituted for brown rice - just don't soak it beforehand.I made a lower-fat version of this soup by reducing the raw cashews to 1/3 cup, and adding half of a small head of (cooked) cauliflower to the puree mixture. I like this version just as much, if not more!This soup's consistency is really more like a 'stew' or 'chowder'. To make it thinner like a soup, just increase the amount of broth.VARIATIONS: Add separately-cooked vegan chicken or sauteed mushrooms to the finished soup. Add hearty greens such as kale along with the vegetable broth. Add a quick-cooking vegetable such as spinach a few minutes before cooking is completed.SOY-FREE: If you need to keep this recipe soy-free, use chickpea miso or omit the miso paste completely.