Instructions: Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes). Add garlic and wild rice. Saute until you start to smell the garlic cooking.

Add the flour, thoroughly stirring it into the mushroom mixture. This combination of butter and flour is called a roux (roo). The mixture will become thick and lumpy. Dont be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes.

Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. As it heats, the roux thickens the soup. When the soup is smooth and hot, add the chives and parsley.

Season with salt and pepper to taste. For an even richer soup, stir in 1 Tbsp. of butter.

NOTES : 1 cup serving:

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