Mushroom Soup

- 2 Tbsp canola oil (30 mL)
- 1 small onion, finely chopped (1)
- 1 garlic clove, minced (1)
- 1 small leek, white part only, finely sliced (1)
- 2 stalks celery, finely chopped (2)
- 1 medium carrot, finely chopped (1)
- 1/4 tsp pepper (1 mL)
- 1 lb mixed mushrooms (500 g)
- 1 Russet potato, peeled and diced (1)
- 4 cups low sodium chicken broth (1 L)
- 2 Tbsp white wine vinegar (30 mL)
- 2 Tbsp chopped fresh parsley (30 mL)
- 1 Tbsp fresh thyme leaves (15 mL)
- 1- 13 oz can evaporated skim milk (370 mL)
- 1 cup cooked wild rice (250 mL)
1. Heat a large soup pot over medium heat. Add canola oil. Add onion, garlic, leek, celery and carrot. Season with pepper. Cook and stir occasionally, until vegetables are tender, about 4 – 5 minutes.
2. Add mushrooms and continue to cook 5–10 minutes until mushrooms have softened.
3. Add potato, chicken broth, white wine vinegar, parsley and thyme.
4. Cover and simmer until mushrooms and potatoes are tender, about 20 minutes.
5. Stir in milk and bring to desired temperature.
6. Using a blender or an immersion blender, purée broth and vegetables until smooth.
7. Ladle 1 cup (250 mL) of soup and top with 2 Tbsp (30 mL) of wild rice.