Place Cashews in a heat safe dish and cover them with boiling water

Set aside, this will be used to make the cream later (they need to soak for at least 30 min so it's timed perfectly while the soup is cooking)

Add Bacon to 6 quart Dutch Oven and heat over med heat on stovetop

Cook until desired crispiness 5-10 min

Remove Bacon and place on paper towels to drain, once cooled cut into bite size pieces

Leave the Bacon grease in the pan and add Carrots, Celery, Onion, and Garlic

Sauté 3-4 minutes

Add Wild Rice, Chicken Broth, and seasonings

Cover and simmer on med/low heat for 30 minutes stirring occasionally

Add Cashews and the water they were soaking into a Vitamix or high speed blender

Blend until creamy

Add the Cashew Cream, Mushrooms, Bacon and cooked Turkey to the soup and cook 15 more minutes or until Rice is done

Taste and add more Salt or Pepper to your liking

Enjoy!