Serves 8 / Cans, begone! This robust soup will warm you up on a cool autumn evening. It's also great as a second-day meal when flavors have more fully married. Serve it with a fresh loaf of whole-grain bread. Prep Time: 40 Minutes Cooking Time: 1 Hour, 5 Minutes

3/4 cup water
1/4 cup organic wild rice (not a blend)
1 cup finely chopped shallots
2 tablespoons extra-virgin olive oil
3 tablespoons whole-wheat flour
1/3 cup dry sherry
4 cups chicken or vegetable broth
3 cups finely chopped button mushrooms
2 cups finely chopped crimini mushrooms
1 cup finely chopped shiitake mushrooms
3/4 cup finely chopped carrots
1/4 cup finely chopped parsley
Salt and freshly ground black pepper

1. Bring water to a boil in a small, covered pot. Add wild rice. Return to a boil. Reduce heat and simmer, covered, 1 hour. Set aside.
2. In a large soup pot, cook and stir shallots in oil until tender. Add flour. Stir 4-5 minutes or until toasty.
3. Whisk in sherry and stir until dry. Whisk in broth 1 cup at a time, blending after each addition. Bring to a boil.
4. Add mushrooms to the broth. Return to a boil, then reduce heat and simmer 30 minutes.5. Transfer soup to a blender and purée. Return to pot. Add carrots, parsley and wild rice. Simmer 5 minutes. Season with salt and pepper.

Calories 118,Fat 4,Perfat 31,Cholesterol 0,Carbo 16,Protein 3,Fiber N/A,Sodium N/A