Practically Cleansing Mushroom Soup

• 2 tablespoons olive oil
• 2 pounds assorted mushrooms, cleaned and chopped into one inch pieces
• 2 leeks, cleaned and chopped into one inch pieces
• 1 sweet onion, cleaned and chopped into one inch pieces
• 2 cloves garlic, finely chopped
• 1 teaspoon kosher salt
• 4 cups water or vegetable broth (vegetable broth that you make from mushrooms is particularly great here)
• 1/2 cup fruity red wine
• 1 tablespoon chopped fresh thyme
• 1 large bunch flat-leaf parsley, stemmed and finely chopped
• salt and pepper to taste
• cooked brown rice

1. Cook the rice and keep it warm.rnrnIn a large dutch oven, heat olive oil over medium heat till shimmering. Add onions and leeks with the salt, stirring until they soften but don't brown. Add mushrooms and garlic, stirring till mushrooms soften and start to give off their liquid.
2. Pour in chicken broth and red wine, stir in, and scrape up any brown bits that have formed. Add thyme and stir in. Reduce heat and cover. Let soup simmer for 20 minutes or so.
3. Just before serving, taste and add salt and pepper as desired. Stir in parsley. Put a scoop of brown rice in a bowl and pour soup over it.

olive oil, mushrooms, leeks, sweet onion, garlic, kosher salt, water, fruity red wine, thyme, flatleaf parsley, salt, brown rice

Taken from food52.com/recipes/15451-practically-cleansing-mushroom-soup (may not work)