*7 tbsp extra-virgin olive oil, divided
*14 oz mushrooms
*2 tbsp balsamic vinegar
*1 onion, diced
*4 cloves garlic, minced
*1 tsp dried thyme
*1 tsp dried oregano
*1/2 tsp dried rosemary, chopped
*1/4 tsp ground sage
*1/2 cup white wine (may use vegan broth)
*1/3 cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)
*5 cups vegan soup stock
*1 1/2 cups vegan unsweetened milk (I use soy. 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 chopped kale or spinach ~3 cups/1 bunch
*salt and pepper to taste
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