Healthy Gourmet "Cream" of Mushroom and Wild Rice Soup

To follow up on the "Soups" blog, Chef Jim had me taste the most luscious and healthy soup today.  It was so rich and delicious that I asked him if it had cream in it.  He replied "No.  Just wild rice." Yum...and Really?  So dear blog readers, I asked him to describe the recipe to me so I could pass it along to you.  This quantity is for a restaurant, so you might want to reduce the recipe.  It will freeze well, though and you can eat it all Fall and Winter :-).

Mushroom and Wild Rice Soup a la Chef Jim Copening

2 tbl olive oil

5 cloves garlic, chopped

1 large Vidalia or Spanish Onion, chopped

2 tbl fresh thyme leaves

3 lbs mushrooms, sliced (we use button, but other types are fine)

2 cups cooked rice (We use wild rice, but any rice works. Great way to use rice that's sitting in the fridge.)

3 - 32 oz cans chicken and/or beef broth (We use chicken)

Heat olive oil in a soup pot or dutch oven.  Saute chopped garlic and onion with thyme leaves on medium-low heat until onions are soft (not brown).  Add sliced mushrooms and sauté on medium-low heat for 5 minutes, or until mushrooms soften.   Add chicken and/or beef broth, salt, and cooked rice.  Place mixture in blender and blend until soup is a thick puree.  You can add some cooked wild rice to the soul bowl. We serve with a little creme fraiche and truffle oil, but it's perfect just as it is.  Enjoy!!!  If you make it, let me know how it turns out.