- 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.
- Add the mushrooms and cook until slightly brown and once they have released liquid (around 10 minutes).
- Stir in brown rice flour and cook for about 1 minute,
- Add the wild rice, broth and bay leave. Cook for 45 minutes or until wild rice is tender.
- Add in chopped collard green.
- Then, gradually add in the milk, stirring gently until combined. If your soup is too thick, add more broth or water.
- Taste and season with salt and pepper
Recipe courtesy of Natt Wrobel, read the full blog post here.