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Silky and Creamy Wild Rice Soup
February 18, 2004

This was really good. I modified it a little...used 1/2 cup of wild rice, 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn), 1/2 cup chopped mushrooms, 1 cup chopped carrots, 1 Tbs. garlic, 1/8 teaspoon ground thyme, and 1/4 teaspoon black pepper. I didn't add the 1/2 teaspoon of salt to the cooking rice because there was enough sodium in the broth. Instead of sauteing the vegetables in butter, I cooked them over low-med heat in a COVERED saucepan with a couple tablespoons of vegetable oil until tender. PERFECT.

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