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. 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.