Creamy Mushroom Wild Rice Soup - Can be Vegan

This soup is a family favorite.  When my daughter heard I was making it and knowing I was traveling to her house this weekend, she begged me to save her some.  I had a hard time saving some because my husband was eating it all!!!  To make this soup you will need:
1 package of Long Grain and Wild Rice Mix*
1/2 medium onion, diced
1 tablespoon butter or earth balance
8 ounces button mushrooms roughly chopped
3 ounces dried porchini mushrooms roughly chopped
1 heaping teaspoon of vegetable paste
1 box of vegetable broth
Salt and Pepper
2 cups low fat half and half (or Soy Creamer)
1 tablespoon corn starch

1.)  Prepare the package of Long Grain and Wild Rice mix per the instructions on the package.  While this is cooking:
2.)  In a large pot over medium heat, melt the butter (earth balance) and saute the onions until translucent.  Add in the button mushrooms and continue to cook until they are soft.  Add the dried porchini mushrooms, the vegetable paste and stir to coat the vegetables.  Add the box of broth.  Bring to a boil, reduce to a simmer and simmer for about 30 minutes.
3.)  With an immersion blender, puree the mixture.  You can also do this in your blender.  If you do, do not fill up the blender, do it in batches.  Please take care when doing either, this is very hot liquid.
4.)  Add the first cup of half and half.  Add the corn starch to the second cup of half and half and stir until the corn starch is absorbed.  Add this to the soup mixture and give the soup a few minutes to slightly thicken. 
5.)  Add the cooked Long Grain and Wild rice.  Stir, serve, and enjoy!



*If going vegan, check the box for ingredients.  Normally the store brand is vegan friendly!