A variety of mushrooms — portabella, shitake, oyster, chanterelle, cremini or porcini — will work in this soup.

Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery and carrots. Cook until tender. Add mushrooms, white wine and chicken broth. Cover and heat through.

In a bowl, blend half-and-half, flour, thyme and pepper. Then stir in cooked wild rice. Pour rice mixture into hot stockpot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly. Serve warm.

• 1 tablespoon olive oil
• Half a white onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1 1/2 cups sliced fresh white mushrooms
• 1/2 cup white wine, or 1/2 cup low-sodium, fat-free chicken broth
• 2 1/2 cups low-sodium, fat-free chicken broth
• 1 cup fat-free half-and-half
• 2 tablespoons flour
• 1/4 teaspoon dried thyme
• Black pepper
• 1 cup cooked wild rice