VEGETABLE-WILD RICE SOUP

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Vegetable-Wild Rice Soup image

This recipe is inspired by Common Roots Café in Minneapolis, MN. uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
1 cup water
2 teaspoons red wine vinegar

Steps:

  • In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
  • Simmer 15 minutes. Stir in vinegar just before serving.

Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g

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