creamy vegan mushroom and wild rice soup with coconut milk

1 ½ cupmushrooms - roughly chopped

½ tbspbalsamic vinegar

½ tbsptamari

½small onion - finely diced

2stalks celery - finely chopped

1carrots - finely chopped

½bunch chives - finely chopped

½ tbspmustard

1 tspdried oregano

½ tsppaprika

¾ tspsalt

½ tspblack pepper

2 ¼ cupvegetable broth (adjust to how thick you want your soup

½can full fat coconut milk

½ cupwild rice blendor sub brown rice or pure wild rice

½ tbspmiso mixed with 1 tablespoon watercan sub soy sauce

juice from ½ lemon

½bunch kale - destemmed and finely chopped