Creamy Cashew Soup

(variation of Internet Recipe)

4 slices bacon, cut into 1/4-inch pieces
1 small onion, minced
3 (14 1/2-oz.) cans chicken broth
1 cup heavy cream
1/2 cup celery, diced
1 teaspoon minced garlic
3/4 cup dry sherry (or white cooking wine)
1/4 cup rice (or 1/4 cup Quinoa)
1 tablespoon olive oil
3/4 cup cashews, coarsely chopped

Sauté bacon in a large saucepan over medium heat until crisp.  Remove bacon and pat dry.  To the bacon grease, add the celery, onion, and garlic.  Reduce heat, and sauté until onion is translucent.  Spoon the vegetables onto paper towels and blot away bacon grease.  Wipe out saucepan and put in vegetables, bacon, and sherry or white cooking wine.  Bring to a simmer and allow to reduce until all the sherry or cooking wine has evaporated.  Stir in chicken broth and rice or Quinoa.  Bring to a boil, reduce heat and simmer for 20 minutes or until rice or Quinoa is done.  Meanwhile, rinse cashews in hot water to remove salt and blot dry.  Heat the oil in a small frying pan, toss cashews until lightly browned, drain on paper towels.  Puree 1/2 cup of cashews and soup in a blender.  When smooth, return to saucepan.  Stir in cream and remaining cashew.  Reheat.  Serve hot.  Do not boil.