Cooking Light Pan Roasted Mushroom and Wild Rice Soup

Norris, the mushroom lover, gives this soup a thumbs up:)

The picture, however, does not get a thumbs up. Boo for it being dark at 5:30!

Pan Roasted Mushroom and Wild Rice Soup

from Cooking Light

1 tablespoon olive oil
1 (4-ounce) package fresh gourmet-blend mushrooms (bought loose fresh shrooms and sliced them)
1 cup refrigerated prechopped celery, onion, and bell pepper mix (Norris doesn't go for those veggies, so added in frozen corn instead)
1 (2.75-ounce) package quick-cooking wild rice (used regular wild rice which cooked for about 45 minutes)
1 (6-ounce) package light garlic-and-herb spreadable cheese wedges (Laughing Cow)
2 cups 1% low-fat milk (used skim)
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt (used a lot more than this! taste and adjust according to your own preferences)


Preparation
1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and celery mixture; cook 6 to 7 minutes or until vegetables are browned, stirring occasionally.
2. While mushroom mixture cooks, prepare rice according to package directions, omitting salt and fat. Unwrap cheese; chop into bite-sized pieces.
3. Add milk, cheese, thyme, pepper, and salt to mushroom mixture, stirring well; bring to a boil. Reduce heat; cook 3 minutes or until cheese melts and soup thickens. Stir in rice. Cook 1 minute or until heated.