Wild Rice-Mushroom Soup - cooking recipe

Ingredients

3 (10 1/2 oz.) cans low sodium chicken broth, divided
1/2 c. dried porcine mushrooms (about 1 oz.)
2 tsp. margarine
1/2 c. diced onion
1/2 c. diced carrot
1/2 c. diced celery
2 c. cooked wild rice, cooked without salt or fat
1/2 tsp. salt
1/4 tsp. dried whole thyme
1/8 tsp. rubbed sage
1/8 tsp. white pepper
1/4 c. all-purpose flour
1/2 c. low-fat milk

Preparation

Bring 1 can chicken broth to a boil in a small saucepan; remove from heat.
Add mushrooms; let stand 30 minutes.
Drain well, reserving mushroom liquid.
Coarsely chop mushrooms; set aside.