Low Fat Mushroom And Wild Rice Soup

• 1 lb assorted fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons dried thyme
• 2 tablespoons flour
• 1 bay leaf
• 1/4 cup wild rice
• 1/4 cup brown rice
• 9 cups vegetable stock
• salt
• pepper
• 1/4 cup balsamic vinegar

1. For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
2. In a large pot, sautee mushrooms in olive oil until browned.
3. Add onions, carrots, celery and garlic and sautee until tender.
4. Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
5. Add stock, bay leaf and rice and bring to a boil.
6. Simmer soup covered for 45-60 mins until rice is tender.
7. Add salt and pepper to taste and balsamic vinegar if desired.

mushrooms, onion, carrots, stalks celery, garlic, olive oil, thyme, flour, bay leaf, wild rice, brown rice, vegetable stock, salt, pepper, balsamic vinegar

Taken from www.food.com/recipe/low-fat-mushroom-and-wild-rice-soup-278578 (may not work)