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:
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