The nutty taste and chewy texture of wild rice defines this creamy vegetarian soup.
In a 5- to 6-qt. Dutch oven melt butter over medium heat. Add onion, carrots, and celery; cook 5 minutes or until softened, stirring occasionally. Add mushrooms and garlic; cook 10 to 15 minutes or until vegetables are tender and most of the mushroom liquid is evaporated, stirring frequently. Carefully add wine; cook and stir 1 minute more.
Add broth, salt, and pepper to mushroom mixture. Bring to boiling; reduce heat. Simmer 10 minutes. In a small bowl combine cream and flour; stir into broth mixture. Cook and stir until slightly thickened and bubbly. Stir in Cooked Wild Rice and thyme. Return to boiling; reduce heat. Simmer 5 minutes to blend flavors.
Season soup to taste with additional salt and pepper. If desired, top servings with additional thyme.
Or use two 8.8-oz. pouches cooked long grain and wild rice.
In a medium saucepan combine the water, wild rice, and salt. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until tender. Drain if needed.