• 1/2 medium onion, chopped
• 3-4 stalks celery, chopped
• 3-4 medium carrots, peeled and chopped
• 3 garlic cloves, minced
• 3 cups mushrooms
• 1/4 cup rice flour
• 1 cup wild rice
• 5 cups vegetable stock
• 3/4 teaspoon thyme
• 1 bay leave
• 1/2 - 1 teaspoon pink salt
• 2 cups WP Rawl Farms® Collard Greens
  
• 1 1/2 milk (plant based or regular)

1. Heat avocado oil in a large pot over medium heat. Add the onion, celery and carrots. Cook until soft, about 8–10 minutes. Add the garlic, cook for another minute. Then add the thyme and 1/2 tsp pink salt.
2. Add the mushrooms and cook until slightly brown and once they have released liquid (around 10 minutes).
3.  Stir in brown rice flour and cook for about 1 minute,
4. Add the wild rice, broth and bay leave. Cook for 45 minutes or until wild rice is tender.
5. Add in chopped collard green.
6. Then, gradually add in the milk, stirring gently until combined. If your soup is too thick, add more broth or water. 
7. Taste and season with salt and pepper

Recipe courtesy of Natt Wrobel, read the full blog post here.