2 cup each sliced shitake, cremini, and button mushrooms
1 cup sliced leeks, white parts only
2 cup chopped kale, ribs removed
1 tbsp minced fresh garlic
1/4 cup all-purpose flour
2 cup low-sodium chicken broth
2 cup half-and-half
2 tbsp minced fresh chives
1 Salt and pepper to taste
Cook wild rice according to package directions.
Heat butter and oil in a large pot over medium. Add mushrooms, leeks, and kale; cook until liquid released from mushrooms evaporates, 5 minutes. Stir in garlic; cook 1 minute.
Stir in flour; cook 3 minutes, stirring constantly. Slowly whisk in broth and half-and-half until no lumps remain. Bring soup to a simmer and cook until thick, 5 minutes; season with salt and pepper. Serve soup with rice and garnish with chives.