Hearty Vegetable-Rice Soup

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* Exported from MasterCook *

 

Hearty Vegetable-Rice Soup

 

Recipe By :Vegetarian Times, October, 2000

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce dried shiitake mushrooms -- (1/2 cup)

1 large onion -- chopped

1 medium carrot -- diced

1 medium turnip -- diced

1 medium parsnip -- diced

1 large stalk celery -- sliced

4 cloves garlic -- (to 6) minced

1/2 cup uncooked long-grain brown rice

1/2 cup uncooked wild rice -- rinsed well

7 1/2 cups low-sodium vegetable stock -- or water

8 ounces button mushrooms -- very thinly sliced

1 tablespoon fresh chopped dill

OR 1 tsp. dried dill

mellow barley miso or salt to taste

chopped fresh parsley for garnish

 

In a small bowl, combine shiitakes and boiling water to cover. Let

stand 30

minutes.

 

Drain shiitakes though fine-mesh strainer fitted with cheesecloth

into bowl;

set water aside. Trim off shiitake stems and discard; slice caps.

 

In a 3 1/2-quart or larger slow cooker, combine reserved water, sliced

shiitakes, onion, carrot, turnip parsnip, celery, garlic, both rices,

and

broth. Mix well. Cover and cook on low until vegetables and rices

are tender,

about 8 hours.

 

Stir in button mushrooms and dill. Season with miso mixed with a

little hot

soup stock or salt to taste. Serve hot, garnished with fresh parsley

if

desired.

 

 

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Per serving: 201 Calories (kcal); 2g Total Fat; (8% calories from

fat); 9g

Protein; 39g Carbohydrate; 0mg Cholesterol; 102mg Sodium

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

Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 209 1651 0 0 3360 0 0 0