Rinse the wild rice under cold water to remove debris and enhance its natural flavors.

In a large pot, heat a drizzle of olive oil over medium heat. Add in the chopped onions, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.

Stir in the minced garlic and cook for an additional minute until it’s aromatic. Pour in the vegetable broth and add the rinsed wild rice, dried thyme, and dried sage. Season with salt and pepper to taste.

Bring the mixture to a simmer and reduce the heat to low. Allow the soup to cook for about 40-45 minutes until the wild rice is tender but still slightly chewy.

Once the rice is cooked, stir in the sliced mushrooms and chopped kale or spinach. Let it simmer for an additional 5-10 minutes until the mushrooms are tender and the greens have wilted.

If desired, stir in the heavy cream at the end. Give it another minute on the heat, then taste and adjust your seasoning.

Ladle the soup into bowls, and garnish with your favorite toppings such as toasted seeds or freshly chopped herbs.