Creamy Mushroom Soup with Tomatoes & Wild Rice - Stonyfield

Ingredients

• 2 oz dried porcini mushrooms
• 1/4 cup olive oil
• 1 large onion (chopped)
• 2 cloves garlic (thinly sliced)
• 1 tsp salt
• 1/2 tsp dried thyme
• 1 tsp black pepper
• 2 lb white mushrooms (cleaned and sliced)
• 6 cups chicken broth
• 1/2 cup Stonyfield Organic Whole Milk Plain Yogurt
• 1/3 cup Stonyfield Organic Heavy Whipping Cream
• 2 cans petite diced tomatoes (14.5 ounces each, drained)
• 2 1/2 cups cooked wild rice