Wild Rice Soup

Ingredients:

1 onion, diced

½ cup carrots, diced

½ cup celery, diced

1/2 lb crimini mushrooms, sliced

1 cup wild rice (I used the Lundberg Wild Rice Blend)

6 cups vegetable broth

1 teaspoon dried thyme 

1 tablespoon fresh rosemary, chopped

Salt and pepper to taste

Instructions:

Add onion, carrots, celery, and mushrooms to a large pot over medium heat. Cook until all vegetables are soft - about 5-8 minutes. 

Next, add the rosemary, thyme, wild rice, and salt and pepper to taste. Stir until all ingredients are well mixed. 

Next, add the vegetable broth. Turn the heat up to high and bring to a boil. Once boiling, turn the heat down and bring the soup to a simmer. Cook until the wild rice is soft, about 30-40 minutes. Serve immediately.