Wild-rice Mushroom Soup

Total Time: 1 hr 5 mins Cook Time: 1 hr 5 mins

Ingredients

• 32 ounces vegetarian or no-chik broth
• 1/2 cup dried porcini mushrooms (about 1 oz.)
• 2 teaspoons olive oil
• 1/2 cup diced onion
• 1/3 cup diced carrot
• 1/3 cup diced celery
• 2 cups cooked wild rice (cooked without fat or salt)
• 1/2 teaspoon salt
• 1/4 teaspoon dried whole thyme
• 1/8 teaspoon dried rubbed sage
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/2 cup 2% low-fat milk

Recipe

• 1 bring 1 1/2 cup broth to a boil in a small saucepan; remove from heat. add mushrooms; let stand 30 minutes. drain well, reserving mushroom liquid. coarsely chop mushrooms; set aside.
• 2 add olive oil to dutch oven over medium heat. add onion, carrot, and celery; saute 5 minutes. add remaining broth, reserved mushroom liquid, and mushrooms; bring to a boil. cover, reduce heat, and simmer 10 minutes. remove from heat.
• 3 place half of mushroom mixture in container of a blender; cover and process until smooth. return mixture to pan; add rice and next 4 ingredients. cover and cook over medium-low heat 10 minutes. place flour in a bowl. gradually add milk, stirring with a wire whisk until blended; (you can use a stick blender here), add to soup. cook, uncovered, over medium heat 10 minutes or until thickened, stirring occasionally.