Creamy Mushroom And Rice Soup

• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon butter
• 3 tablespoons cornstarch
• 2 cups cooked brown rice
• 8 ounces mixed mushrooms, sliced
• 1 stalk celery, cut into large pieces

1. Place 1/2 cup cold water and the corn starch in a bowl with a well-fitting lid. Shake vigorously until combined. (You can also combine them in a blender.).
2. In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft.
3. Add remaining ingredients, except rice. Cover and simmer about 20 minutes.
4. Remove about half the mushrooms. Use an immersion blender to fully puree soup. (You can also put half the mushrooms, the celery, and 1 cup of liquid into a blender and blend until smooth.).
5. Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.

water, vegetable bouillon cubes, olive oil, garlic, butter, cornstarch, brown rice, mixed mushrooms, celery

Taken from www.food.com/recipe/creamy-mushroom-and-rice-soup-449870 (may not work)