Instructions

• In a large pot, heat 2 tablespoons of olive oil over a medium-high heat. Add the mushrooms and cook for 7-8 minutes until browned. Add the balsamic vinegar and cook for a further 2-3 minutes. Transfer the mushrooms onto a plate and set aside.
• Reduce the heat to medium and add the remaining olive oil. Add the onions and cook for 2-3 minutes until softened. Next add the garlic, thyme, oregano and rosemary, cooking for a further minute.
• Add the flour, stirring frequently until well incorporated. Pour in 2 cups of broth and whisk until the mixture thickens.
• Now add the remaining broth, coconut cream, celery, carrot and wild rice. Bring to a simmer, then cover and cook until the rice is cooked through (see instructions of the rice packaging for guidance on cooking times).
• Towards the end of the cook add the kale and cook for 2-3 minutes until the kale has wilted. Add the mushrooms to the pot and stir. Season to taste with salt and pepper and serve immediately.