Vegetarian Wild Rice Mushroom soup

From Eating Well - November-December 2015 issue

• 3 Tbsp extra virgin olive oil
• 6 cups sliced leeks (4-6 medium ones)
• 1/2 cup dry sherry
• 1 pound cremini mushrooms sliced
• 1 and 1/2 cups sliced celery
• 2 cloves garlic, finely chopped
• 6 cups mushroom broth
• 2 cups water
• 1 cup wild rice
• 1/4 tsp ground pepper
• 1/8 tsp salt
• 6 tbsp sour cream
• 6 tbsp sliced almonds, toasted.

1. Heat oil in a large pot over medium high heat. Add leeks and cook, stiring occasionally, until starting to brown, 6-8 minutes. Reduce heat to medium and continue cooking, sitrring often, until leeks are golden brown and very tender, 5-10 min more.

2. Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Add broth, water and rice; and cover and bring to a simmer.

3. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour. Season with pepper and salt. Serve each portion topped with 1 tbsp each sour cream and almonds.