Contents:
7 tablespoons extra virgin olive oil, divided
14 ounces mushrooms*, sliced (about 6 cups sliced)
2 tablespoons balsamic vinegar
1 brown onion, chopped
4 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried thyme
½ teaspoon dried rosemary, chopped
¼ teaspoon powder/ground sage
½ cup white wine (you can use vegan broth instead)
⅓ cup all-purpose flour (or a 1:1 all-purpose gluten-free flour mix)
5 cups vegan soup broth/broth (or 5 cups water + 2 beef-style vegan bouillon cubes)
1 ½ cups vegan unsweetened milk (I use soy, but I also recommend oat. Avoid rice milk, which is quite thin.)
2 celery stalks, sliced (~2/3 cup)
2 carrots, chopped or cut into half moons (~1 cup)
1 cup wild rice mix
7 oz frozen chopped kale (or ~3 cups / 1 bunch freshly prepared, chopped kale)
pepper and salt to taste
