NATIVE AMERICAN - wild rice and mushroom soup

[Guest guest]

I got this one from Reggie on the eat-lowfat mailing list.

 

* Exported from MasterCook *

 

Wild Rice & Mushroom Soup <R T>

 

Recipe By : Veggie Life, Nov 1996, pg 24 (Reggie Dwork)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Eat-Lf Mailing List

Soups & Stews Vegan

Elf1996

 

Amount Measure Ingredient -- Preparation Method

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

1 Sm Onion -- Finely Chopped

2 teaspoon Sunflower Oil

2 Cloves Garlic -- Minced

12 Oz Chanterelle Mushrooms -- Or Morel, Porcini,

Shiitake And/Or Oyster -- Clean, Slice

1 Carrot -- Diced

1 Celery -- Rib, Diced

6 cup Nonfat Vegetarian Broth

1/3 cup Wild Rice

1 teaspoon Thyme

1/4 cup Sherry -- Or Red Wine, Opt

salt -- opitonal

 

Because the Iroquois frequently used wild rice and mushrooms, they may very

well have dined on a version of this elegant soup centuries ago.

 

In large pot over med 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

 

Vegan

 

This is really, really excellent!!

 

According to magazine: Per serving:

90 Cal, 3g Fat, 13g Carb, 2g Fiber, 2g Pro, 193mg Sod, 25% CFF

 

 

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NOTES : According to MC:

Cal 249.3

Fat 2.3g

Carbs 54.5g

Fiber 7.9g

Pro 8.1g

Sod 980mg

CFF 7.7%

 

 

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