Creamy Vegan Mushroom Wild Rice Soup

In July 2014 I discovered the plant based whole food eating lifestyle and have never looked back. I eat no animal products (no meat, dairy, eggs, nada) and really do not even miss it!

1 tsp dried thyme

1 tsp dried oregano

½ tsp dried rosemary, chopped

¼ tsp ground sage

2 tbsp balsamic vinegar

7 tbsp extra-virgin olive oil, divided

14 oz mushrooms*, sliced

1 onion, diced

4 cloves garlic, minced

½ cup white

⅓ cup all-purpose flour

5 cups vegan soup stock

1 cups vegan unsweetened milk

2 celery stalks, sliced

2 carrots, diced or cut into half-moons

1 cup wild rice blend

7 oz chopped kale

salt and pepper to taste

Directions at plantbasedandveganfood.com

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