Vegan - Tomato, Root Vegetable, and Wild Rice Soup

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* Exported from MasterCook *

 

Tomato, Root Vegetable, and Wild Rice Soup

 

Recipe By :The Millenium Cookbook - Eric Tucker & John Westerdahl

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups finely diced yellow onions

8 cloves garlic -- minced

1/2 cup dry sherry or nonalcoholic wine

2 cups finely diced root vegetables, such as

celery root, parsnips, and turnips

1 cup cremini or stemmed shiitake mushrooms -- thinly sliced

1/2 cup wild rice

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon fennel seeds -- ground

6 cups vegetable stock, plus more if neede

3 pounds fresh tomatoes -- finely diced

OR

32 ounces canned tomatoes -- drained and finely diced (juice

reserved)

2 teaspoons sea salt

1/2 teaspoon ground pepper

2 tablespoons balsamic vinegar (optional)

 

In a soup pot, cook the onions, garlic, and sherry over high heat until the

liquid eveporates. Add the root vegetables, mushrooms, wild rice, thyme,

rosemary, oregano, and ground fennel to the pot. Toss with the onions. Add the

6 cups vegetable stock, bring to a boil, then reduce heat. Cover and simmer for

30 minutes.

Add the tomatoes (and their juice) and cook, uncovered, for 20 to 30 minutes, or

until, or until the root vegetables and wild rice are tender. Add more stock if

the soup becomes too thick. Add the salt, pepper, and balsamic vinegar and

serve.

 

 

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Per serving: 128 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g

Protein; 28g Carbohydrate; 0mg Cholesterol; 871mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0