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jomi.brown
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Cook the wild rice according to the back of the package. Drain and set aside.
Heat a large pot on medium heat. Once warm, add the butter, onion, carrots, and celery. Cook for 5 minutes or until the onions are translucent.
Add the flour to the pot and mix covering the vegetables in flour.
Slowly add the veggie broth, salt, pepper, basil, oregano, thyme, garlic powder and stir.
Bring soup to a boil then simmer for 5 minutes on low heat stirring occasionally.
Combine the rice, mushrooms, and milk to the pot. Cook for an additional 10 minutes on low heat or until the mushrooms are fully cooked.
Divide soup into bowls and serve.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.