WILD RICE AND MUSHROOM SOUP
1 small onion, finely chopped
2 t sunflower oil
2 garlic cloves, minced
12 oz fresh wild mushrooms (such as chanterelle, morel, porcini,
shiitake, portabella, and/or oyster), cleaned and sliced
1 carrot, diced
1 rib celery, diced
6 c vegetable stock
1/3 c wild rice
1 t thyme
1/4 c sherry or red wine (optional)
In a large pot over medium high heat, sauté onion in oil
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.
Per Serving: 90 calories (25% from fat) Protein 2g Fat
3g Sat. fat
0.1g Carb. 13g Sodium 193mg Chol. 0mg
from Veggie Life, Winter 2002-2003
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