1 large bunch kale, stems removed, chopped into bite-sized pieces
8 oz. mushrooms, sliced
2 cups heavy cream (or full-fat coconut milk)
¼ cup flour
Instructions
In a slow cooker, place the following ingredients: vegetable broth, wild rice, garlic, carrots, celery, onion, sweet potato, bay leaf, thyme, pepper, and salt. Cook on low for 4 hours.
Add kale and mushrooms to slow cooker.
Whisk together heavy cream and flour and add to slow cooker as well.
Cook on high for an additional 30 minutes.
Serve with crusty bread.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/slow-cooker-wild-rice-mushroom-soup/