Place the water, wild rice and olive oil in a medium pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 25 minutes. Add the shallots, mushrooms and thyme. Cover and simmer another 10 minutes or until the rice is tender. Reduce the flame to low. Place the pepper, syrup, salt, flour and Edensoy in a small mixing bowl and whisk until the flour is dissolved. Add the whisked mixture to the soup and stir frequently just until the soup thickens, about 5 minutes. Do not boil. Adjust the salt and pepper seasoning, if desired. Remove and serve garnished with chives.
5g fat (22% calories from fat),