2 c. button, cremini, shiitake and/or oyster mushrooms, sliced
1/2 c. onion, diced
2 garlic cloves, minced
1/4 c. all-purpose flour
4 c. chicken broth
1 c. potatoes, peeled, cubed
2 tsp. fresh thyme, chopped (or 1/2 tsp. dried)
1/4 tsp. ground nutmeg
1 c. frozen corn
1 c. light cream
salt and freshly ground pepper
In a 1.5-qt. sauce pan, combine wild rice, water and 1 Tbsp. of salt. Cover and bring to a boil.
Lower heat and simmer for 30 - 45 minutes or until rice is tender. Do not drain. Set rice aside.
Heat a 10-in. omelette or fry pan over medium-high heat. Add in 1-2 Tbsp. olive oil to coat. Add in mushrooms and sauté until golden brown and tender, about 7 - 10 minutes. Remove pan from heat and set aside.
In a 3-qt. sauce pan, heat remaining olive oil over medium heat. Add onions and garlic and sauté until tender.
Add in flour and stir for 1 - 2 minutes until the roux mixture bubbles. Slowly add in cold chicken broth, stirring vigorously to incorporate the flour and liquid.
Add potatoes and seasonings. Slowly bring soup to a boil, reduce heat and simmer 20 - 30 minutes until slightly thickened.
Add in corn and reserved mushrooms. Cover and simmer an additional 10 minutes until all vegetables are tender.
Stir in light cream and the cooked wild rice. Adjust seasoning to taste.