Side Pannel
Carrot and Wild Rice Soup with Thyme
Carrot and Wild Rice Soup with Thyme
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 2 tb Canola oil
- 1 lg Leek; thinly sliced
- 2 Garlic cloves; minced
- 2 md Celery ribs; finely chopped
- 1/2 lb Mushrooms; thinly sliced
- 1 lb Carrots; diced
- 1 qt Vegetable broth
- 1/2 c Fresh orange juice
- 1/2 c Dry sherry
- 1 tb Fresh thyme leaves; minced
- 1/4 c Calendula petals; optional
- 1 Bay leaf
- 1 c Cooked wild rice
- Salt and pepper
Directions
LEEK: wash well and trim. Use white part only.
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. Stir in the celery mushrooms, and carrots and cook for 10 minutes,
stirring often. Add the broth, orange juice, sherry, thyme, optional
calendula petals, and bay leaf. Bring to a boil, reduce the heat to low,
cover, and simmer until the carrots are tender, 20 to 25 minutes. Remove
the bay leaf, stir in the wild rice, and let simmer for another 5 minutes.
Season with salt and pepper and serve.
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. Stir in the celery mushrooms, and carrots and cook for 10 minutes,
stirring often. Add the broth, orange juice, sherry, thyme, optional
calendula petals, and bay leaf. Bring to a boil, reduce the heat to low,
cover, and simmer until the carrots are tender, 20 to 25 minutes. Remove
the bay leaf, stir in the wild rice, and let simmer for another 5 minutes.
Season with salt and pepper and serve.
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