Leek, Mushroom & Wild Rice Soup

Today was cooking day at home and I’ve had a package of dried mushrooms for awhile that I’ve been trying to figure out how to use. I came up with a really great soup. It turned out quite yummy! This soup is hearty with a mild “woodsy” flavor from the mushrooms.

1oz package of dried mixed mushrooms (I used Fungus Among Us organic mushroom medley)
2T olive oil
2 carrots, chopped
3 stalks of celery, chopped
1 leek, chopped
3 cloves of garlic, minced
2 quarts vegetable broth
2/3 Cup wild rice
~1/2 tsp salt or to taste

Soak mushrooms in hot water for 30 minutes. Discard soaking liquid and rinse in cool water. Squeeze out excess water, and chop.

Heat olive oil over medium heat in a heavy bottomed stock pot. Add carrots, celery, leek, and garlic. Cook until vegetables soften (about 10 minutes), stirring occasionally.

Add vegetable broth and turn heat up to high until the broth boils. Add wild rice. Cover pot and reduce heat to low. Cook on low for an hour. Add salt and serve.