1. In a large pot, heat 2 tablespoons of olive oil over a medium-high

heat. Add the mushrooms and cook for 7-8 minutes until browned.

Add the balsamic vinegar and cook for a further 2-3 minutes.

Transfer the mushrooms onto a plate and set aside.

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2. Reduce the heat to medium and add the remaining olive oil. Add

the onions and cook for 2-3 minutes until softened. Next add the

garlic, thyme, oregano and rosemary, cooking for a further minute.

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3. Add the flour, stirring frequently until well incorporated. Pour in 2

cups of broth and whisk until the mixture thickens.

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4. Now add the remaining broth, coconut cream, celery, carrot and

wild rice. Bring to a simmer, then cover and cook until the rice is

cooked through (see instructions of the rice packaging for

guidance on cooking times).

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5. Towards the end of the cook add the kale and cook for 2-3

minutes until the kale has wilted. Add the mushrooms to the pot

and stir. Season to taste with salt and pepper and serve

immediately.