Mushroom Wild rice soup

Mushroom wild rice soup

2 Tbl. olive oil
2 medium sized carrots finely diced
3 stalks celery chopped and bottoms removed
1 large onion finely diced
2 cloves Garlic
8 mushrooms, I use white button
2 Tbl. flour depends on how thick you want it
1/2 cup Wild rice
4 1/2 to 5 cups Vegetable broth
1 tsp dried oregano
1 Tbl. fresh Thyme or 1/2 Tbl. dried thyme
sea salt and black pepper to taste
1 cup milk or half and half

Simmer for about 50 to 60 minutes, until the wild rice is completely fluffed up and cooked through. Set aside.
In a large pot over medium high heat, add the oil then
add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes. Watch closely, garlic burns quickly.
Sprinkle the flour over, and stir to combine. (Or mix the flour with the veggie broth and stir to combine to heat through). Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
Stir in the milk or half and half and cook for another 2 to 3 minutes to heat through. Taste and season with salt and black pepper again.
Remove from stove and serve.