Low Fat Mushroom and Wild Rice Soup Recipe

Directions:

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