The ultimate creamy, nutritious winter soup.
Soak raw cashews or sunflower seeds for at least 10 minutes in hot water. If your blender is not very good, soak at least 2 hours.
Meanwhile, cook onions, celery and carrots in a large pot or dutch oven. When the bottom of the pot begins to turn brown, add a few tablespoons of water. Cook until soft, about 8 minutes. Add garlic, salt, rosemary, and thyme. Cook about 1 more minute.
Add sliced mushrooms and cook, stirring occasionally, until mushrooms are soft, brown, and have released a lot of their juices, about 5 minutes.
Add the wild rice and the broth, and cook about 40 minutes or until the rice is nearly soft and begins to burst. Add kale and cook about 5 minutes longer, until rice is very done and kale is also wilted. If a lot of water has evaporated as steam, you may want to add 1 cup of water.
Blend soaked cashews or sunflower seeds in a blender or bullet with 1/2 cup of broth, removed from the pot of soup. Stir it into the soup. Season with salt and pepper to taste.
Put all the ingredients in a crock pot EXCEPT CASHEWS in the order listed so that the rice is fully immersed in the liquid and the kale is on top to steam instead of simmering the whole time. Put cashews in a small bowl of water. Cook on high for 3 hours, or on low for 6 hours. When ready to eat, blend soaked cashews with a cup of the broth from the crock pot to create a cashew cream, and stir into the soup. Season to taste with salt and pepper.
If you're in a hurry, you can get the wild rice started in a separate pot and let it cook while the onions and mushrooms cook. Put the rice and broth in a separate pot and bring to a simmer, then add it in at step 4 to finish cooking.