Step 1

1 Rinse the wild rice for about 20 seconds

Step 2

2 In a small pot over high heat, bring the water to a boil

Step 3

3 Add the rice, cover and reduce the heat to low so the liquid is gently simmering

Step 4

4 Cook until the rice is tender and cooked through, 45 minutes to 1 hour

Step 5

5 Remove from the heat and drain any water that remains in the pot

Step 6

6 In a large pot over medium-high heat, heat the olive oil until shimmering

Step 7

7 Add the mushrooms, stir to coat in the oil and cook, without moving, until they release liquid and it evaporates, and the mushrooms start to brown, 3 to 5 minutes

Step 8

8 Cook, stirring occasionally, until the mushrooms are turning golden brown on all sides, about 2 minutes more

Step 9

9 Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until the onions turn translucent, 2 to 3 minutes

Step 10

10 Add the carrot, celery, thyme and salt and cook, stirring occasionally, until slightly softened, another 2 to 3 minutes

Step 11

11 Add the butter and let it melt completely, stirring occasionally, about 1 minute

Step 12

12 Sprinkle in the flour and stir to combine it with the butter and vegetable mixture, until the color starts to darken slightly, about 1 minute

Step 13

13 Slowly drizzle in the sherry, stirring constantly, until well-combined and very thick, about 1 minute

Step 14

14 Add the broth slowly, 1 cup at a time if necessary, and whisk or stir vigorously to combine, making sure there are no lumps

Step 15

15 Bring to a simmer and decrease the heat to medium-low

Step 16

16 Add the cooked rice and cook uncovered until slightly thickened, 15 to 20 minutes, adjusting the heat so the soup stays at a low simmer

Step 17

17 Add the cashew cream and stir to thoroughly combine, adding more if desired

Step 18

18 Remove from the heat

Step 19

19 Taste, and season with more salt and/or a splash of sherry vinegar and a few fresh thyme leaves, if desired

Step 20

20 Ladle into bowls and serve right away, with crusty bread, if desired

Step 21

21 NOTES: To make cashew cream, place 2 cups of raw, unsalted cashews in a medium saucepan and cover with water

Step 22

22 Bring to a boil over high heat, then reduce the heat to medium; cook until the nuts begin to plump slightly and soften, about 15 minutes

Step 23

23 Drain, then transfer the cashews to a blender along with 1 cup of cold water, 2 teaspoons fresh lemon juice and 1/2 teaspoon fine salt

Step 24

24 Puree until smooth, stopping to scrape the sides of the blender, as needed

Step 25

25 If the mixture seems too thick, add water, 1 tablespoon at a time

Step 26

26 The yield is 2 1/4 cups; it can be stored in an airtight container and refrigerated for up to 1 week

Step 27

27 You can also reduce the salt to 1/8 teaspoon and use 4 cups of water and 1 tablespoon of a vegetable bouillon concentrate, such as Better Than Bouillon brand, in place of the vegetable stock

Step 28

28 If not using sherry, you can substitute 1 tablespoon of sherry vinegar and 1/4 cup water