6 cups vegetable stock (or chicken stock)

1 cup uncooked wild rice

8 oz baby bella mushrooms, sliced

4 garlic cloves, minced

2 medium carrots, diced

2 ribs celery, diced

1 large sweet potato (about 1 lb), peeled and diced

1 small white onion, diced

1 bay leaf

1 1/2 Tbsp Old Bay seasoning

1 (14-oz) can unsweetened coconut milk

2 large handfuls kale, roughly chopped, stems removed

Fine sea salt and freshly ground black pepper, to taste

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Heat a large pot or Dutch oven over medium heat with a splash of oil or broth.
Sauté onion, carrots, celery, mushrooms, and garlic until softened and fragrant.
Stir in wild rice, sweet potato, stock, bay leaf, and Old Bay seasoning.
Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes, or until rice is tender.
Stir in coconut milk and kale. Cook for 5–10 minutes until kale is wilted and soup is creamy.
Remove bay leaf, season with salt and pepper, and serve warm.

Swap coconut milk for a cream sauce (butter, flour, and milk) for a more traditional base.

Add shredded chicken, turkey, or white beans for extra protein.

A splash of white wine while sautéing adds more depth of flavor.

Fresh thyme makes a fragrant garnish before serving.

Add extra broth when reheating, as rice continues to absorb liquid.