Vegetarian Soup Cuisine

[Guest guest]

* Exported from MasterCook *

 

Whole Grain Rice and Mushroom Soup

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

12 ounces buttun mushrooms -- sliced

4 ounces fresh oyster or shiitake mushrooms -- sliced

1 medium yellow onion -- diced

1 large red bell pepper -- seeded and diced

2 cloves garlic -- minced

6 cups hot water

1/2 cup brown rice, Wehani, or black rice blend

14 cups dry white wine or sherry

1 teaspoon Dijon-style mustard

1 tablespoon dried parsley (or 2 tablespoons chopped

fresh)

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups chopped kale or spinach

 

In a large saucepan heat the oil. Add the mushroomms, onion, bell pepper, and

garlic, and cook for 8 to 10 minute over medium heat, stirring frequently. Add

the water, rice, wine, mustard, and seasonings, and cook for 50 minutes to 1

hour over low heat, stirring occasionally.

Stir in the kale and cook for 5 to 10 minutes before serving.

Ladle into bowls and serve with dark bread.

 

 

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Per serving: 36 Calories (kcal); 2g Total Fat; (57% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 374mg Sodium

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

Other Carbohydrates

 

 

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