INGREDIENTS
2
bay leaves
1
carrot
8 oz
cremini mushrooms
1/3 cup
dry sherry
2 tbsp
flour
3 tbsp
fresh parsley leaves
3 cloves
garlic
1/2 cup
heavy whipping cream
1 bunch
kale
6 servings
kosher salt
1
leek
2/3 cup
long grain brown rice
6 cups
low sodium chicken broth
3 1/2 oz
shiitake mushrooms
3 sprigs
thyme
3 tbsp
unsalted butter