Because the Iroquois frequently used wild rice and mushrooms, they may very well have dined on a version of this elegant soup centuries ago. In large pot over med high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about 3 minutes. Add stock, rice, thyme, and sherry or wine, if desired. Bring to a boil, reduce heat, cover, and simmer until rice is very tender, about 1 hour. Makes 6 servings Vegan This is really, really excellent!! According to magazine: Per serving: 90 Cal, 3g Fat, 13g Carb, 2g Fiber, 2g Pro, 193mg Sod, 25% CFF Recipe By : Veggie Life, Nov 1996, pg 24 Posted to Digest eat-lf.v096.n167 Date: Wed, 25 Sep 1996 20:40:20 -0700 From: Reggie Dwork NOTES : According to MC: Cal 249.3 Fat 2.3g Carbs 54.5g Fiber 7.9g Pro 8.1g Sod 980mg CFF 7.7%