White Bean and Wild Rice Soup

[Guest guest]

I love homemade soup and this is one of my favorites.

 

 

* Exported from MasterCook *

 

White Bean and Wild Rice Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons corn oil

2 ribs celery -- diced

2 carrots -- diced

3 shallot -- diced

1/4 cup scallions -- minced

1/2 cup slivered almonds

1 tablespoon pimiento -- chopped

1 tablespoon chopped fresh dill

1/2 teaspoon freshly ground black pepper

2 bay leaf

1/4 teaspoon ground turmeric

3 quarts basic vegetable stock

1 cup wild rice

1 teaspoon salt

1/2 cup basmati rice

3 cups cooked navy beans

2 cups sliced mushrooms

 

Heat oil in large skillet over medium-low heat. Add celery, carrots, shallots,

scallions, almonnds, and pimiento and cook, stirring occasionally, for 5

minutes. Add dill, pepper, bay leaves, and turmeric. Turn off heat. Bring 3

quarts stock, wild rice, and salt to a boil in a large pot. Reduce heat, add

celery mixture, and simmer 45 minutes, adding more stock if soup is too thick.

Add Basmati rice, beans, and mushrooms. Simmer 15 minutes longer, or until rice

is soft. Discard bay leaves before serving.

 

Source:

" 366 Healthful Ways to Coook Tofu and Other Meat Alternatives "

 

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

 

Per serving: 411 Calories (kcal); 12g Total Fat; (25% calories from fat); 17g

Protein; 62g Carbohydrate; 0mg Cholesterol; 392mg Sodium

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

Other Carbohydrates

 

NOTES : I used canola oil instead of corn oil. Didn't mince the scallions -

instead sliced them thinly. I used dried dill, about a teaspoon, with good

results. I always use 4+ cups of beans.

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