Mushroom Wild Rice Soup

Ingredients

• 6 cup s vegetable stock (or chicken stock. I used chicken bone broth)

• 1 cup uncooked wild rice *

• 8 ounces baby bella mushrooms, sliced

• 4 oounces shitake mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Tony Chachere's seasoning

• 1 (15-ounce) can of full-fat coconut milk

• 2 large handfuls of kale, roughly chopped with thick stems removed

• Kosher salt and freshly-cracked black pepper

Directions

1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Tony Chachere's seasoning. Stir to combine.

3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Tony Chachere's seasoning, if you would like) as needed.

5. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.