Wild Rice Mushroom Soup

By SpartyGreenMom

Ingredients

• 2/3 cup dry wild rice
• 10 oz. thinly sliced mushrooms (I used crimini)
• 1 small onion
• 1 1/2 cups soy milk - unsweetened is best
• 1 1/2 cups low sodium vegetable broth
• 6 oz. garlic and herb low-fat spreadable cheese (I used Laughing Cow)
• 1 tsp. thyme
• 2 Tbsp. flour (optional, for thickening)
• Salt/pepper

Preparation

Step 1

Cook rice according to package directions.

In a large saucepan or stockpot, saute onion and mushrooms with salt over med heat for about 7 minutes.

Add milk, broth, cheese, thyme, flour, and salt. Bring to a light simmer, reduce heat and cook 10 minutes or until cheese is melted.

Stir in cooked rice and let heat through for 1 minute. Salt/pepper to taste.