Wild Rice and mushroom soup

1 large onion finely chopped

3 large garlic cloves minced

2 large carrots chopped

3 large celery stalk diced

2 large potatoes diced

1/2 cup dried mushrooms or 2 cups fresh brown mushrooms sliced

1 1/2 cups wild rice

7 cups water or veggie broth low sodium

3 tsp thyme dried or 1/4 cup fresh thyme

1 tbsp prepared mustard

2 tsp  garlic powder

2 tsp salt

Ground pepper to taste

1 1/2 cups of milk (your choice - plant based or dairy)

Finely chopped fresh parsley

Preheat large heavy bottom pot or Dutch oven on medium heat, add broth. Add onion and garlic; sauté. Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; sauté for 5 minutes. Add potatoes, dried mushrooms (if not using fresh), wild rice, water/broth.

Cover, bring to a boil, then reduce heat to low and cook for about 55 minutes. Add in gnocchi, separated, about 8 minutes before serving.

***All or most of the ingredients are organic***

Options - 1 1/2 cup seasoned shredded chicken, 2 tbsp soy sauce, 1 package of potato gnocchi