Wild Rice and Mushroom Soup

This is a very hearty and filling soup. It's great for a cold winter night with some sourdough bread.

2-3 Tablespoons olive oil or vegan butter (I used Miyokos brand European style butter)
1 red onion, finely diced
2 celery stalks, finely diced
2-3 carrots, finely diced
2 large cloves of garlic, minced
1 package of mushrooms, wiped clean w/ a damp cloth and finely diced (portobello or baby bello)
1/3-1/2 cup sherry or cooking wine
2 quarts veggie stock or water w/ veggie bouillon
1/4 cup fresh thyme leaves
1 large kale leaf thinly sliced and chopped
3/4 cup of dry wild rice (cooked according to package directions). Cook this ahead of time as it takes quite a while to cook.
3/4 cup of dry white or brown rice (cooked according to directions)
1/3 cup cornstarch mixed with 1/2 cup water
1/2 cup cashew cream (soak 1/4 cup raw cashews in water overnight, rinse & drain & mix with 1/2 cup fresh water in high speed blender until creamy and smooth. If you don't soak overnight you can boil the cashews to soften them)
salt & pepper to taste

Sauté onion, celery & carrot in butter or oil until tender. Add garlic and mushrooms and continue to sauté until mushrooms have softened. Deglaze pan w/ sherry. Add stock or bouillon and water and thyme leaves and kale. Simmer for a couple of minutes. Briskly stir while pouring in cornstarch mixture. Simmer until thickened. Add cashew cream and cooked rice.  Stir through & add salt & pepper to taste.