Spicy wild rice soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | mediums | Carrots; peeled and thinly sliced |
| 2 | Stalks celery; thinly sliced | |
| 1 | large | Onion; finely chopped |
| ¼ | cup | Finely chopped long mild |
| Chopped fresh parsley green chile peppers | ||
| 1 | Tomato; peeled, seeded and roughly chopped | |
| 4 | cups | Chicken broth |
| Salt and pepper | ||
| 1 | cup | Cooked wild rice |
Directions
GARNISH
1. In a large nonstick Dutch oven or kettle, heat the oil and saute the carrots, celery, onion, and chilies over medium heat, until soft, about 8 minutes. Add the tomato and cook for another 2 minutes, stirring often.
2. Add the broth and salt and pepper, bring to a boil, cover, reduce heat, and simmer for 30 minutes. Add the rice and cook for an additional 15 minutes.
3. Serve the soup piping hot, garnished with chopped parsley.
*For a one-dish meal, add cooked chicken or other cooked meats to the soup and heat through.
73 calories per serving
from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-20-94
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