Low Fat Mushroom And Wild Rice Soup - cooking recipe

Ingredients

1 lb assorted fresh mushrooms, sliced
1 medium onion, chopped
2 carrots, diced
2 stalks celery, diced
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried thyme
2 tablespoons flour
1 bay leaf
1/4 cup wild rice
1/4 cup brown rice
9 cups vegetable stock
salt
pepper
1/4 cup balsamic vinegar

Preparation

For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
In a large pot, sautee mushrooms in olive oil until browned.
Add onions, carrots, celery and garlic and sautee until tender.
Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
Add stock, bay leaf and rice and bring to a boil.
Simmer soup covered for 45-60 mins until rice is tender.
Add salt and pepper to taste and balsamic vinegar if desired.