Wild Mushroom and Wild Rice Bisque

• 1 tablespoon extra virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 large carrot, peeled and cut into 1/4-inch-thick slices
• 1 large celery rib, cut into 1/4-inch-thick slices
• 1 pound cremini (baby portobello) mushrooms, cut into slices
• 1 clove garlic, finely chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/2 cup wild rice, rinsed
• 1/2 ounce dried wild mushrooms, any type, minced
• 6 cups beef broth
• 1 cup canned diced tomatoes
• 1 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 3 tablespoons instant mashed potato flakes
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, carrot, celery, and cremini mushrooms and saute until the vegetables brown lightly, about 6 minutes.
3. Add the garlic, thyme, and rosemary and cook for another minute.
4. Transfer to a 5- to 6-quart slow cooker.
5. Add the wild rice, dried wild mushrooms, beef broth, tomatoes, salt, and pepper.
6. Cover the cooker and cook on high for 4 hours, or on low for 6 to 8 hours, until the wild rice is tender.
7. Stir in the potato flakes and parsley and cook on high for 10 minutes

extra virgin olive oil, onion, carrot, celery, cremini, clove garlic, thyme, rosemary, wild rice, wild mushrooms, beef broth, tomatoes, kosher salt, ground black pepper, instant mashed potato, fresh italian

Taken from www.cookstr.com/recipes/wild-mushroom-and-wild-rice-bisque (may not work)