Wild Rice Mushroom Soup

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A thick, satisfying soup without the cream! I had an afterthought that asparagus would be pretty tasty in here too. Marking that down as a mental note for next time :)

Adapted from Cooking Light

Ingredients
2/3 cup dry wild rice
10 oz. thinly sliced mushrooms (I used crimini)
1 small onion
1 1/2 cups soy milk - unsweetened is best
1 1/2 cups low sodium vegetable broth
6 oz. garlic and herb low-fat spreadable cheese (I used Laughing Cow)
1 tsp. thyme
2 Tbsp. flour (optional, for thickening)
Salt/pepper

Directions
Cook rice according to package directions.
Meanwhile, dice onion and thinly slice mushrooms.
In a large saucepan or stockpot, saute onion and mushrooms with salt over med heat for about 7 minutes.
Add milk, broth, cheese, thyme, flour, and salt. Bring to a light simmer, reduce heat and cook 10 minutes or until cheese is melted.
Stir in cooked rice and let heat through for 1 minute. Salt/pepper to taste.

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