Mushroom soup with wild rice

Ingredients:

• 3 tbsp. l. olive oil
• 1 tbsp salted butter
• 1 cup finely chopped onion (about 1 medium head)
• 3/4 cup finely chopped carrots (about 3 medium)
• 2 cups (about 350 g) fresh brown button mushrooms, quartered
• 1 cup wild rice
• 2 cloves garlic, crushed
• 6 cups chicken broth + more if needed
• 1 bunch kale, cut into small pieces (stems removed)
• 1 kohlrabi, peeled and cut into 0.5cm thick half-moon slices.

Preparation:

1. In a large saucepan over medium heat, heat the olive oil and butter until shimmering and the butter has melted, about 2 minutes. Add the onion and carrot and cook until the onion is soft, 5–8 minutes. Add the mushrooms and rice and cook for another 5 minutes, toasting the rice. Add the garlic.
2. Add the broth. Bring to a boil, then reduce heat to low. Add the cabbage and kohlrabi, cover, and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
   
   Note
   
   Some of the broth will be absorbed by the rice as it cooks. Add more broth if needed and reheat the soup before serving.