Cashew milk lends its creaminess to this delicious soup, perfect for a chilly weekend or packing for lunch on weekdays. The mushrooms and wild rice make it hearty enough for a meal!
Heat olive oil in a large pot over medium heat.
When the oil is hot, add mushrooms, onion, carrots, celery, and garlic, and saute until most of the liquid from the mushrooms is gone; about 10-15 minutes.
Sprinkle in the flour, stir, and cook for another 2-3 minutes, stirring frequently.
Pour in the cashew milk, vegetable broth, rice, and thyme. Bring to a boil. Turn heat down to low, cover, and allow to simmer for about an hour, until the rice is tender. Stir periodically, and add more broth if you think it’s getting too thick.
With about 5 minutes left to cook, remove the lid and add kale, stirring to combine. Cook it just long enough for the kale to become tender. It will turn dull green if overcooked (but will still taste great!). Remove from heat and ladle into bowls.
Garnish with chopped parsley, if desired.
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