Creamy Mushroom and Wild Rice Soup Recipe

Ingredients:

– **1 cup wild rice** (uncooked)
– **4 cups vegetable broth**
– **2 tablespoons olive oil**
– **1 medium onion** (chopped)
– **3 cloves garlic** (minced)
– **3 large carrots** (sliced)
– **2 celery stalks** (sliced)
– **16 ounces mushrooms** (sliced, a mix of your favorite types)
– **1 teaspoon dried thyme**
– **1 teaspoon dried rosemary**
– **1/2 teaspoon dried sage**
– **1/4 cup all-purpose flour**
– **4 cups milk** (or a non-dairy milk for a vegan option)
– **2 cups kale** (chopped)
– **Salt and pepper** (to taste)
– **Fresh parsley** (for garnish)

 Instructions:

1. **Cook the Wild Rice**: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and 4 cups of vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes or until the rice is tender. Drain any excess liquid and set aside.

2. **Sauté the Vegetables**: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables begin to soften, about 5-7 minutes.

3. **Cook the Mushrooms**: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.

4. **Add Herbs and Flour**: Stir in the dried thyme, dried rosemary, and dried sage. Sprinkle the flour over the vegetables and stir to coat. Cook for about 1-2 minutes.

5. **Add Milk and Simmer**: Slowly pour in the milk while stirring to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

6. **Combine Everything**: Add the cooked wild rice and chopped kale to the pot. Stir to combine and let the soup simmer for another 10-15 minutes, allowing the flavors to meld. If the soup is too thick, you can add more broth or milk to reach your desired consistency.

7. **Season and Serve**: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Enjoy your homemade creamy mushroom and wild rice soup!