1 small onion, finely chopped
2 teaspoons sunflower oil
2 cloves garlic, minced
12 ounces chanterelle, morel, porcini, shiitake and/or oyster mushrooms, cleaned and sliced
1 carrot, diced
1 celery rib, diced
6 cups nonfat vegetarian broth
1/3 cup wild rice
1 teaspoon thyme
1/4 cup sherry or red wine (optional)
1. In large pot over medium high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about 3 minutes.
2. Add stock, rice, thyme, and sherry or wine, if desired. Bring to a boil, reduce heat, cover, and simmer until rice is very tender, about 1 hour.