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Carrot and wild rice soup with thyme
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| Artist: |
_ |
| Categories: |
Carrot, Cereals, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Canola oil | | 1
| large | Leek, thinly sliced | | 2
| | Garlic cloves, minced | | 2
| med | Celery ribs, finely chopped | | 1/2
| lbs | Mushrooms, thinly sliced | | 1
| lbs | Carrots, diced | | 1
| quart | Vegetable broth | | 1/2
| cup | Fresh orange juice | | 1/2
| cup | Dry sherry | | 1
| tbsp | Fresh thyme leaves, minced | | 1/4
| cup | Calendula petals, optional | | 1
| | Bay leaf | | 1
| cup | Cooked wild rice | | | Salt and pepper |
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Procedures:
| 1 | Recipe by: maggie oster"s herb garden (1993:42) ny: macmillan preparation time: 1:00 leek: wash well and trim. | | 2 | Use white part only. | | 3 | heat the oil over medium heat in a large heavy pot, then add the leeks and garlic and cook, stirring, until the leeks are translucent, about 5 minutes. | | 4 | Stir in the celery mushrooms, and carrots and cook for 10 minutes, stirring often. | | 5 | Add the broth, orange juice, sherry, thyme, optional calendula petals, and bay leaf. | | 6 | Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are tender, 20 to 25 minutes. | | 7 | Remove the bay leaf, stir in the wild rice, and let simmer for another 5 minutes. | | 8 | Season with salt and pepper and serve. |
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