Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
Slice the onion and celery. Cut the carrot into rounds. Slice the mushrooms. Peel the garlic. Roast in oven at 425/450 for about 20 minutes or until browned.
Add the broth, wild rice, 1 ½ teaspoon salt and some black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed) and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 2 cups of water. Add the cashews to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
Add the soy sauce and the remaining ½ teaspoon salt. Taste and adjust seasonings as desired. Garnish with fresh ground pepper.
Notes
Notes: You can easily double your vegetables and puree half while leaving some whole in your soup.