1/2 c. wild rice
2 tbsp. butter
1 c. minced leek (white part only)
1/3 c. minced celery
1 tsp. minced ginger root
1 c. diced mushrooms
4 c. chicken broth
Salt & Pepper

Cook rice; drain. Meanwhile, heat butter in medium saucepan. Add leek, celery and ginger and cook over medium heat until soft, about 5 minutes. Add mushrooms and continue cooking until they get a bit soft and then add broth. Bring to boil, lower heat and simmer, covered for 10 minutes. Add rice and season soup to taste with salt and pepper.