If you love wild rice and mushrooms you will love this. This made a lot of servings but, I usually cook for five so that I have a lunch to send with Dad to work, at least one day of left overs so that I don't have to think of lunch the next day, and it is a bonus if we get another supper out of a dish. For one meal just cut the ingredients down but, cooking big does cut down on the dishes.
Cook a one pound bag of wild rice according to directions in chicken broth.
Chop up and cook in butter or olive oil until soft:
1 onion
5-6 carrots
3 stalks of celery
1 1/2 pounds of mushrooms
Add 1/4 cup of corn starch and cook for about 2 minutes. Add a cup or so of chicken broth, stir well and cook until thick and then add more chicken broth (just like to make white sauce). Add a pinch of thyme and the cooked wild rice. Add more chicken broth until it is as soupy as you like and let simmer until you are ready to eat.
Before serving, put a dollop of sour cream and some parsley and stir the sour cream into the soup.
If you have leftovers of this, the rice keeps soaking up the liquid so you will have to add more when reheating.
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