INGREDIENTS
2
Carrots, medium
2
stalks Celery
1 lb
Cremini mushrooms
3 cloves
Garlic
1
Onion, medium
1
small sprig Rosemary, fresh
1 tsp
Thyme, dried
5 cups
Vegetable broth
3/4 cup
Wild rice blend
1 tbsp
Flour
1 tsp
Salt
2 tbsp
Olive oil
3/4 cup
Cashews, raw
1/2 cup
White wine, dry