Wild Rice And Mushroom Soup

Categories: Low fat, Rice, Soups/stews, Main dishes, Vegetarian
Yield: 6 servings

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

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 on Feb 07,
1999,
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