vegan - Wild Rice and Mushroom Soup

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* Exported from MasterCook *

 

Wild Rice and Mushroom Soup

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dried sliced porcini mushrooms -- (1 ounce)

2 cups boiling water

2 onions -- quartered

2 celery stalks -- chopped

2 garlic cloves

1 1/2 pounds white mushrooms

1 tablespoon olive or canola oil

6 cups water or high-quality vegetable or

mushroom broth

1 1/2 cups diced canned tomatoes with juice

2/3 cup uncooked wild rice

1/3 cup uncooked brown rice

2 teaspoons dried thyme

2 bay leaves

1/2 cup dry sherry

1/2 cup chopped fresh parsley

Salt and freshly ground black pepper

 

YIELD: 6 To 8 SERVINGS

 

A variation on the barley-mushroom theme.

 

Place the dried porcini mushrooms in a small bowl. Pour in the boiling water and

set aside to soak.

 

In a food processor, finely chop the onions, celery, and garlic. Set aside.

Finely chop about 1 pound of the white mushrooms and slice the remaining 1/2

pound.

 

Heat the oil in a large soup pot over medium heat. Add the chopped vegetables

and saute until the vegetables are well browned and most of the liquid has

evaporated, 10 to 15 minutes. Add the water or broth, tomatoes, wild rice, brown

rice, sliced white mushrooms, thyme, and bay leaves. Add the soaked porcini

mushrooms and their soaking liquid, avoiding any grit that has settled in the

bottom of the bowl. Bring to a boil, then reduce the heat and simmer, partially

covered, until the rice is tender, about 1 hour. Remove the bay leaves and

discard. Add the sherry, parsley, and plenty of salt and pepper. Taste and

adjust seasonings. Serve hot.

 

Calories 238 * Protein 11 gm * Fat 3.3 gm * Percent of calories from fat 12%

Cholesterol 0 mg * Dietary fiber 4 gm * Sodium 716 mg * Calcium 66 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 44 Calories; trace Fat (5.6% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

 

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