Wild Rice and Mushroom Soup

Cook rice according to package instructions; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek, and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.

Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.

Whisk in chicken broth, thyme, and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.

Stir in kale, heavy whipping cream, and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.

Serve immediately.