Savory Mushroom Soup

This was a nice light soup and I loved the texture of the mushrooms and I would leave my leeks a little large chopped size next time. This recipe is also from the new winter Wegmans Menu magazine.

 2 cartons(32 oz each) Wegmans Organic Vegetable Broth 
1 pkg(8 oz) Food You Feel Good About Cleaned & Cut Chopped Onion 
1 cup(4 oz) thinly sliced celery 
1 cup(4 oz) thinly sliced Food You Feel Good About Cleaned & Cut Leeks 
1 pkg(5 oz) sliced shiitake mushrooms 
1 pkg(8 oz) Food You Feel Good About Cleaned & Cut Sliced Baby Bella Mushrooms 
2 Tbsp Wegmans Soy Sauce 
1 Tbspsalt 
2 Tbsp sesame oil 
4 Tbsp Wegmans Cornstarch 
1/4 cupwater 
1 cup chopped green onions 

 Add broth, onion, celery, leeks, mushrooms, soy sauce, salt, and sesame oil to stockpot. Cook on MED-HIGH about 10 min, until boiling. 

 Combine cornstarch and water in small bowl; stir mixture into soup. Cook 3-4 min, until soup is slightly thickened. 
*definitely be ready to stir or whisk the cornstarch into the hot soup otherwise you will find a big congealed ball -- just break it up and whisk*

 Serve in warmed bowls topped with green onions