Recipe - Wild Rice And Mushroom Soup R T

1 md Onion; Note 1, Finely
Chopped
2 teaspoon Canola Oil
2 Cloves Garlic; Minced
14 ounce Porcini Mushrooms; Note 2
1 Carrot; Diced
1 Stalk Celery; Diced
6 cup Nonfat Vegetarian Broth
4 ounce Wild Rice; (2/3 C)
1 teaspoon Thyme
One fourth cup Sherry; Or Red Wine, Opt

Note 1: Original recipe used 1 small onion

Note 2: Originally was 12 oz, Or Any fresh like morel, Portobello, oyster,
chanterelle clean, slice

In a large pot over mediumhigh heat, saute onion in oil until translucent,
about 4 minutes. Add garlic, mushrooms, carrot and celery. Cover and cook
until vegetables are softened, about 3 minutes.

Add stock, rice, thyme and sherry or wine, if desired. Bring to a boil,
reduce heat, cover and simmer until rice is very tender, about 1 hour.

Makes 6