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In a large pot over medium-high heat, melt 1 TBS butter. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1 to 2 minutes. Add the stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning, stirring to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for 45 minutes or until the rice is tender, stirring occasionally.
During the final 10 minutes of simmering, prepare the cream sauce in a separate saucepan on the stove. Melt the remaining butter over medium-high heat, whisk in the flour until combined and cook for 1 minute. Gradually add in the milk whisking until combined. Continue cooking, stirring frequently, until the mixture comes to a simmer and has thickened. It has to be very thick.
Add the cream sauce and kale to the soup stirring gently to combine. Season with salt and pepper as needed