Cream Of Mushroom Soup With Wild Rice

• olive oil to taste
• 1/2 leek white part, sliced
• 1 onion small, diced
• 1 medium potato diced
• 3 1/3 cups fresh mushrooms halved
• 4 tablespoons milk
• water to taste
• 6 tablespoons wild rice
• salt to taste
• ground black pepper to taste
• mustard to taste
• 1/8 teaspoon balsamic vinegar cream
• sprouts beet

1. Heat the olive oil in a saucepan, add the leek and onion, and saute for about 5 minutes over medium heat.
2. Add the diced potatoes and saute for another 5 minutes.
3. Add the halved mushrooms and saute for 5 more minutes.
4. Add the milk and water and cook for another 20 minutes, or until potatoes are done. Place the vegetables and milk mixture in the blender and grind. Return to the saucepan.
5. Add the rice and cook for about 17 minutes.
6. Season with salt, pepper, and mustard to taste.
7. Serve with a few drops of balsamic vinegar and a few sprigs of beet sprouts, for a splash of color.

olive oil, white part, onion, potato, mushrooms, milk, water, wild rice, salt, ground black pepper, balsamic vinegar cream, sprouts beet

Taken from www.yummly.com/recipe/Cream-of-Mushroom-Soup-with-Wild-Rice-2055667 (may not work)