3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1/2 small onion, chopped

3 cloves minced garlic

4 cups vegetable broth

8 ounces mushrooms

1 cup uncooked wild rice

2 carrots, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon ginger

1/2 cup water

1/4 cup cornstarch


  1. Heat Pompeian Smooth Extra Virgin Olive Oil in a large pot. Sauté the onion until soft. Add the garlic and cook one minute more.
  2. Stir in the vegetable broth, mushrooms, wild rice, carrots, salt, pepper, parsley, garlic powder, onion powder, cumin, and ginger. Bring to a boil. Lower the heat and cook 40 minutes or until rice is soft.
  3. Stir together the corn starch and water. Mix into your soup and continue to cook until slightly thickened.