Start by gathering all the ingredients. Chop the onions, garlic, carrots, celery, and sweet potatoes. Slice the mushrooms and wash the kale. Trust me, prepping your ingredients makes cooking so much smoother and enjoyable.

In a large pot, heat a bit of olive oil over medium heat. Toss in the diced onions, and sauté them until they become translucent. This usually takes about five minutes. Next, add in the minced garlic and let it cook for an additional minute. The aroma? Heavenly.

Stir in the carrots, celery, and sweet potatoes. Cook them for about 5-7 minutes until they're slightly softened. Don't forget to stir occasionally; you want to keep everything moving.

Once the other veggies are just about ready, add the sliced mushrooms to the pot. They’ll take another 5 minutes or so to soften and blend perfectly with the other flavors. It’s the heartiness of the mushrooms mixed with the sweetness of the veg that elevates this soup.

Next up, add the uncooked wild rice to the pot. Stir it well so that it's fully coated with the vegetable mixture. Following that, pour in the vegetable or chicken broth. Give it a good mix, and bring this hearty mixture to a boil.

Once boiling, reduce the heat and sprinkle in the Old Bay seasoning. Season with salt and pepper according to your taste. Let it simmer on low for about 45 minutes or until the wild rice is tender. You’ll know it’s ready when you see the rice open up its grain.

When the rice is tender, stir in the coconut milk and chopped kale. Let it simmer for another 10 minutes. This is where the magic happens; the kale wilts slightly and the soup becomes luxuriously creamy. Don’t forget to adjust the seasoning to your liking.