Creamy Wild Rice Soup - Forks Over Knives

Ingredients

• 4 cups vegetable stock
• 1 (8-ounce) package button mushrooms, trimmed and quartered
• ¾ cup uncooked wild rice, rinsed and drained
• ½ cup thinly sliced leek (white part only)
• 4 cloves garlic, minced
• 1 cup chopped red bell pepper
• ½ cup chopped carrot
• ¼ teaspoon sea salt
• ¼ cup almond flour
• ¼ cup chickpea flour
• 1 tablespoon snipped fresh thyme
• 1 tablespoon white wine vinegar