Wild rice and mushroom soup <r t>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; Note 1, Finely Chopped |
| 2 | teaspoons | Canola Oil |
| 2 | Cloves Garlic; Minced | |
| 14 | ounces | Porcini Mushrooms; Note 2 |
| 1 | Carrot; Diced | |
| 1 | Stalk Celery; Diced | |
| 6 | cups | Nonfat Vegetarian Broth |
| 4 | ounces | Wild Rice; (2/3 C) |
| 1 | teaspoon | Thyme |
| ¼ | cup | Sherry; Or Red Wine, Opt |
Directions
Note 1: Original recipe used 1 small onion Note 2: Originally was 12 oz, Or Any fresh like morel, Portobello, oyster, chanterelle clean, slice
In a large pot over medium-high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot and celery. Cover and cook until vegetables are softened, about 3 minutes.
Add stock, rice, thyme and sherry or wine, if desired. Bring to a boil, reduce heat, cover and simmer until rice is very tender, about 1 hour.
Makes 6 servings.
Vegan
This was fantastic!! We will definitely make it again. It didn't serve 6 in our house... the 2 of us ate almost all of it.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 313 Fat 2.5g Sat Fat 0.3g Carb 69.2g Fib 9.5g Pro 10.5g Sod 982mg CFF 6⅗%
Recipe by: Veggie Life, Nov 1996, pg 24 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 07, 1999, converted by MM_Buster v2.0l.
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