Ingredients:
*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
Instructions:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs
A woman puts a wet towel on the window every night. Here’s why
Lemon lover? This is the creamiest and best lemon curd you’ll ever have
Facelift with natural collagen! At 65, wrinkles disappear in 3 minutes
BLT Egg Salad Lettuce Wraps
Peace Lily Care Secret: Forget Water – Use This Instead for Lasting Beauty