150 Vegan Favorites: wild rice soup

[Guest guest]

Unfortunately, it felt like Fall yesterday. Fall makes me feel like making

soup. Here are two soup recipes using one of my favorite ingredients:

wild rice.

 

Hearty Barley And Wild Rice Soup

Wild Rice And Split Pea Soup

 

* Exported from MasterCook *

 

Hearty Barley And Wild Rice Soup

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 5

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

12 ounces white mushrooms -- sliced

1 red bell pepper -- seeded and diced

1 medium yellow onion -- diced

2 large garlic clove -- minced

6 cups water

1/4 cup barley

1/4 cup wild rice

1/4 cup dry white wine

1 medium sweet potato -- diced

2 teaspoons dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Yield: 6 servings

 

This chunky soup is filled with wholesome flavors and soothing textures.

Although wild rice and barley are long-cooking grains, the wait is well

worth it.

 

In a large saucepan, heat the oil over medium heat. Add the mushrooms,

bell pepper, onion, and garlic and cook, stirring, for 8 minutes. Add the

water, barley, wild rice, and wine and bring to a simmer over medium-high

heat. Reduce the heat to medium and cook for 10 minutes, stirring

occasionally. Add the sweet potato, oregano, thyme, salt, and pepper and

cook for 35 minutes over medium-low heat, stirring occasionally. Remove

from the heat and let stand for 5 to 10 minutes before serving.

 

Ladle the soup into bowls and serve with warm bread.

 

 

 

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

 

 

* Exported from MasterCook *

 

Wild Rice And Split Pea Soup

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 large red onion -- diced

2 stalks celery -- chopped

12 ounces button mushrooms -- sliced

2 large cloves garlic -- minced (2 to 3)

10 cups water

1 cup green split peas -- rinsed

2 large carrots -- diced

2 cups peeled and diced white potatoes

1/2 cup wild rice

2 tablespoons dried parsley

2 teaspoons dried oregano

1 teaspoon black pepper

1 teaspoon salt

 

Yield: 6 servings

 

Wild rice adds a gentle texture and grassy flavor to this cauldron of split

peas and winter vegetables.

 

In a large saucepan, heat the oil over medium-high heat. Add the onion,

celery, mushrooms, and garlic and cook, stirring, for about 7 minutes.

Stir in the water, split peas, carrots, potatoes, wild rice, parsley,

oregano, and pepper and bring to a simmer over medium-high heat. Reduce

the heat to medium-low and cook, uncovered, until the split peas are

tender, 1 1/2 to 2 hours, stirring occasionally.

 

Stir in the salt and cook for 5 minutes. Remove from the heat and let

stand for 5 minutes before serving.

 

Ladle the soup into bowls and serve with bread.

 

Helpful Tip: Wild rice is available in natural food stores and well-stocked

supermarkets.

 

 

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