wild rice-mushroom soup

By Jody

Ingredients

• 32 oz. veggie broth
• 1 oz. porcini mushrooms
• 2 tsp margarine
• 1/2 c diced onion
• 1/2 c diced carrot
• 1/2 c diced celery
• 2 c cooked wild rice
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/8 tsp sage
• 1/8 tsp white pepper
• 1/4 c all purpose flour
• 1/2 c almond milk

Preparation

Step 1

bring 10 oz of broth to a boil in small saucepan; remove from heat. add mushrooms; let stand for 30 minutes. drain well, reserving liquid. coarsely chop mushrooms;set aside. melt margarine in dutch ovenover 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.
place half of mushroom mixture in container of an electric 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 bowl. gradually add milk, stirring with a wire whisk until blended; add to soup. cook, uncovered, over medium heat 10 minutes or until thickened, stirring occassionally.