Place 2 tablespoons butter/olive oil in a large soup pot over medium heat.
Once butter has melted/oil has warmed up, place shallots, garlic, bay leaves and thyme in the pot and cook, stirring, until shallots are translucent. Then, add the carrots, celery and mushrooms and saute another 5 minutes.
Add white wine and reduce liquid by 2/3. Add potatoes and stir. Then add vegetable stock, bring to a boil and reduce heat to a simmer. Cook until the vegetables are tender, approximately 35-40 minutes.
In a blender, add all ingredients for cashew cream plus 1-2 cups of broth from the stew. Try to get in a few pieces of potato to help make the cream creamier. Blend on high until smooth and creamy.
Add blended cashew cream to soup pot and stir in cooked turkey and wild rice.
Optional: serve with a dollop of sour cream and chopped parsley or kale