Large pot with a drizzle (2 tblsp) olive oil

add 4 large cloves of garlic crushed (not the whole bulb, just the clove pieces)

Brown and deglaze the pan with a shot of red wine, scrap briskly to remove garlic stuck to bottom of pan to create a richer broth

Add a pound of sliced shitake mushroom

6 large leaves of kale torn lovingly into peices

Add 4 sliced carrots

2 stalks of leeks sliced

Add 1/4 c rice vinegar, 1/2 c soy sauce and 14 c of water

bring to a boil and add 2 c of uncooked wild rice

simmer until done Рadd salt to taste and play around with amount of soy sauce and rice vinegar to give it just the right zing.  Great fall/winter meal

BUY LOCAL – EAT SEASONAL