Creamy Vegan Mushroom Wild Rice Soup

healthydiet4ever.com

Alex

7 tbsp extra-virgin olive oil, divided

14 oz mushrooms*, sliced (approximately 6 cups sliced)

2 tbsp balsamic vinegar

1 brown onion, diced

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

½ tsp dried rosemary, chopped

¼ tsp powdered/ground sage

½ cup white wine (may use vegan broth instead)

⅓ cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)

5 cups vegan soup stock/broth (or 5 cups water + 2 beef-style vegan bouillon cubes)

1 ½ cups vegan unsweetened milk (I use soy but also recommend oat. Avoid rice milk which is quite thin.)

2 celery stalks, sliced (~ ⅔ cup)

2 carrots, diced or cut into half-moons (~1 cup)

1 cup wild rice blend

7 oz frozen chopped kale (or ~3 cups/1 bunch fresh deveined, chopped kale)

salt and pepper to taste

Directions at healthydiet4ever.com

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