Mushroom and Brown Rice Soup

1 T. olive oil
1 medium onion, finely chopped
1 package (10 oz.) sliced white mushrooms
1 package (4 oz.) assorted sliced wild mushrooms
1 c. shredded carrots
1 clove garlic, minced
1/2 t. salt
1/4 t. dried thyme
1/8 t. pepper
4 c. vegetable broth
3/4 c. instant brown rice
2 c. water

In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion and cook, stirring occasionally, 5 minutes. Add mushrooms and carrots and cook, stirring occasionally, until golden and tender, 8-10 minutes. Add garlic, salt, thyme, and pepper and cook, stirring, 1 minute.

Add broth, rice and water; cover and heat to boiling over high heat. Reduce heat to medium; cook, partially covered, until rice is tender, about 5 minutes.

Serves 4.

From Good Housekeeping Favorite Recipes: Vegetarian Meals, p. 34