Post by Okwes on Aug 15, 2006 18:31:35 GMT -5
Wild Rice & Mushroom Soup
Because the Iroquois frequently used wild rice and mushrooms, they may very
well have dined on a version of this elegant soup centuries ago.
1 small onion, finely chopped
2 teaspoons sunflower oil
2 garlic cloves, minced
12 ounces fresh wild mushrooms (such as chanterelle, morel,
porcini,
shiitake, portobella, and/or oyster) cleaned and sliced
1 carrot, diced
1 rib celery, diced
6 cups vegetable stock
1/3 cup wild rice
1 teaspoon thyme
1/4 cup sherry or red wine (optional)
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.
V PER SERVING: 90 CAL (25% from fat), 26g PROT, 3g FAT, 13g CARB, 193mg
SOD, 0mg CHOL, 2g FIBER
Because the Iroquois frequently used wild rice and mushrooms, they may very
well have dined on a version of this elegant soup centuries ago.
1 small onion, finely chopped
2 teaspoons sunflower oil
2 garlic cloves, minced
12 ounces fresh wild mushrooms (such as chanterelle, morel,
porcini,
shiitake, portobella, and/or oyster) cleaned and sliced
1 carrot, diced
1 rib celery, diced
6 cups vegetable stock
1/3 cup wild rice
1 teaspoon thyme
1/4 cup sherry or red wine (optional)
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.
V PER SERVING: 90 CAL (25% from fat), 26g PROT, 3g FAT, 13g CARB, 193mg
SOD, 0mg CHOL, 2g FIBER