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Ingredients
  • subheading: INGREDIENTS FOR WILD RICE MUSHROOM SOUP:
  • 1 cup wild blend rice or wild rice, uncooked
  • 8 ounce Cremini Mushrooms, sliced
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 1 medium white or yellow onion, chopped
  • 5 to 6 cloves garlic, minced
  • 4 cups vegetable broth
  • 4 ounce fresh or frozen kale leaves, roughly chopped; discard the woody, thick stems
  • 3 to 4 sprigs fresh Thyme or 1 teaspoon  dried Thyme
  • 1 to 2 sprigs fresh Rosemary or 1 teaspoon  dried Rosemary
  • 1 Bay leaf
  • pinch of freshly grated nutmeg
  • salt and pepper to taste
  • subheading: FOR THE ROUX:
  • 4 tablespoon butter; For vegan use oil or vegan butter
  • ΒΌ cup all-purpose flour or whole wheat flour
  • 2 cups milk; recipe uses whole milk; For vegan use plant-based milk
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