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The ingredients needed to prepare Mushroom and Kale Soup:
- Get 1/2 cup dry wild rice
- You need 2 tbsp unsalted butter
- Use 2 tbsp olive oil
- Provide 2 cup each sliced shitake, cremini, and button mushrooms
- Get 1 cup sliced leeks, white parts only
- Use 2 cup chopped kale, ribs removed
- Use 1 tbsp minced fresh garlic
- Get 1/4 cup all-purpose flour
- You need 2 cup low-sodium chicken broth
- Take 2 cup half-and-half
- You need 2 tbsp minced fresh chives
- Take 1 Salt and pepper to taste
Instructions to make Mushroom and Kale Soup:
- Cook wild rice according to package directions.
- Heat butter and oil in a large pot over medium. Add mushrooms, leeks, and kale; cook until liquid released from mushrooms evaporates, 5 minutes. Stir in garlic; cook 1 minute.
- Stir in flour; cook 3 minutes, stirring constantly. Slowly whisk in broth and half-and-half until no lumps remain. Bring soup to a simmer and cook until thick, 5 minutes; season with salt and pepper. Serve soup with rice and garnish with chives.
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