Sunny's Easy White Bean and Mushroom Soup

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1 tablespoon olive oil

16 ounces wild mushroom mix, diced small 

2 frozen sauteed chopped onion cubes 

1 thick sprig fresh thyme 

Kosher salt and freshly ground black pepper 

4 mini sweet peppers, small dice 

1 tablespoon grained Dijon mustard 

4 cups vegetable stock 

One 15.5-ounce can white beans, rinsed 

1 cup shredded kale, optional, further chopped  

Lemon wedge, for spritzing 

Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)