Wild Rice And Mushroom Soup
Categories: Low fat | Rice | Soups/stews | Main dishes | Vegetarian
Serves: 6 servings
Ingredients:
- 1 md Onion; Note 1, Finely
- -Chopped
- 2 ts Canola Oil
- 2 Cloves Garlic; Minced
- 14 oz Porcini Mushrooms; Note 2
- 1 Carrot; Diced
- 1 Stalk Celery; Diced
- 6 c Nonfat Vegetarian Broth
- 4 oz Wild Rice; (2/3 C)
- 1 ts Thyme
- 1/4 c Sherry; Or Red Wine, Opt
Instructions:
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
NOTES : Cal 313 Fat 2.5g Sat Fat 0.3g Carb 69.2g Fib 9.5g Pro 10.5g Sod
982mg CFF 6.6%
Recipe by: Veggie Life, Nov 1996, pg 24
Posted to EAT-LF Digest by Reggie Dwork
1999, converted by MM_Buster v2.0l.
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