Ingredients
- 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 (~ 2/3 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
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