Celery sticks
Onion
Preferred cooking oil
Carrots
Cashew butter
White wine
Bouquet garni
Soy curls
Vegetable broth
Spices
Wash the carrots and the celery. Mince the onion very finely and cut the vegetables into thin slices.
Sauté the vegetables over medium to high heat for several minutes. Deglaze with white wine.
Add in the vegetable broth, poultry seasoning, bouquet garni and cashew butter. Bring the soup to a simmer and cover with a lid. It will start to thicken.
Rehydrate the soy curly or soy crumbs. Add them to a bowl and cover with water or follow the package directions.
When the soup starts to thicken, add in the soy crumbs and the rice.
Once the rice is cooked, adjust the seasoning with salt and more poultry seasoning. Thin out the soup with more vegetable broth if desired.