Wild Rice and Mushroom Soup
3 tablespoons olive oil
1 tablespoon salted butter  
1 cup finely chopped onion (about 1 medium)  
3/4 cup finely chopped carrots (about 3 medium)
2 cups (about 12 ounces) fresh cremini mushrooms, quartered  
1 cup wild rice  
2 garlic cloves, minced  
6 cups chicken stock, plus more as needed  
1 bunch kale, stemmed and cut into bite-size pieces  
1 kohlrabi, peeled and sliced into 1/4-inch half-moons  
Salt and freshly ground black pepper
Instructions:
In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
