Wild-Rice Mushroom Soup

• 32 ounces vegetarian or no-chik broth
• 12 cup dried porcini mushrooms (about 1 oz.)
• 2 teaspoons olive oil
• 12 cup diced onion
• 13 cup diced carrot
• 13 cup diced celery
• 2 cups cooked wild rice (cooked without fat or salt)
• 12 teaspoon salt
• 14 teaspoon dried whole thyme
• 18 teaspoon dried rubbed sage
• 18 teaspoon white pepper
• 14 cup all-purpose flour
• 12 cup 2% low-fat milk

1. Bring 1 1/2 cup broth to a boil in a small saucepan; remove from heat.
2. Add mushrooms; let stand 30 minutes.
3. Drain well, reserving mushroom liquid.
4. Coarsely chop mushrooms; set aside.
5. Add olive oil to Dutch oven over medium heat.
6. Add onion, carrot, and celery; saute 5 minutes.
7. Add remaining broth, reserved mushroom liquid, and mushrooms; bring to a boil.
8. Cover, reduce heat, and simmer 10 minutes.
9. Remove from heat.
10. Place half of mushroom mixture in container of a blender; cover and process until smooth.
11. Return mixture to pan; add rice and next 4 ingredients.
12. Cover and cook over medium-low heat 10 minutes.
13. Place flour in a bowl.
14. Gradually add milk, stirring with a wire whisk until blended; (You can use a stick blender here), add to soup.
15. Cook, uncovered, over medium heat 10 minutes or until thickened, stirring occasionally.

vegetarian, porcini mushrooms, olive oil, onion, carrot, celery, rice, salt, thyme, sage, white pepper, flour, milk

Taken from www.food.com/recipe/wild-rice-mushroom-soup-392876 (may not work)