6 cups vegetable or chicken stock
1 cup uncooked wild rice
8 ounces mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large sweet potato, peeled and diced
1 small white onion, peeled and diced
1 1/2 tablespoons Nashville Spice Company Bon Appetit Basque Seasoning
1 14 oz can unsweetened coconut milk
2 large handfuls of kale, roughly chopped and thick stems removed
Sea salt and black pepper, to taste
Heat 1 tablespoon butter or olive oil to a large stock pot or dutch oven over medium high heat. Add the onions and sauté for 5 minutes, stirring occasionally until translucent. Add garlic and cook for an additional 1-2 minutes.
Add stock, wild rice, mushrooms, carrots, celery, sweet potato and Nashville Spice Company Bon Appetit Basque Seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium low, cover, and simmer for 30-40 minutes, or until the rice is tender.
Add the coconut milk and kale, and stir to combine. Taste and season with salt and pepper as needed.