1. Preheat a large soup pot (at least 6–8 quarts) over medium-high heat with oil.
2. Add onion and mushrooms, cooking 4–5 minutes until the onion is translucent. Stir in garlic and sauté 1 minute.
3. Add ancestral beef and cook about 5 minutes, breaking it up as it cooks. Drain excess fat if desired. Season with Italian seasoning, 1/2 tsp salt, and black pepper.
4. Stir in celery, carrots, and the remaining 1 tsp salt.
5. Add broth, kale, and wild rice. Bring to a boil, then reduce to low, cover, and simmer slightly for 40–45 minutes until rice is tender.
   • If you don’t like a broth-heavy soup, then opt for 12 cups of broth to start. You can always add more if the rice absorbs a lot or if you end up wanting more.
6. Taste and adjust salt to preference. (I usually add another 1/2 tsp)
7. Serve hot and enjoy!

Notes:

• Brown rice can be a substitute in place of the wild rice blend.
• White rice such as basmati or jasmine rice can be used in place of the wild rice blend, and it’ll be done in about 15 minutes instead of 45 minutes.