| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
md |
Onion chopped |
| 1 |
md |
Carrot chopped |
| 1 |
|
Stalk of celery chopped |
| 2 |
lb |
Tomatoes chopped or |
| 2 |
cn |
(16-oz) chopped tomatoes |
| 3 |
c |
Chicken stock |
| 1/2 |
c |
Wild rice |
| 2 |
tb |
Dried basil |
| 1 |
pn |
Sugar |
|
|
Fresh ground black pepper |
INSTRUCTIONS
This recipe came from the Recipe Weekly Newsletter that I get by E-Mail.
Vegetable broth (Swanson has a canned version) could be substituted for the
chicken broth.
Place wild rice in small saucepan with 2-3 cups water. Bring to a boil and
simmer for 30 minutes. Meanwhile, in a medium --3 quart--saucepan melt
margarine. Add olive oil, onion, carrot and celery. Cook covered for about
10 minutes. Add one can tomatoes, 2 cups chicken stock and bring to a boil.
Reduce heat to gentle boil, just above simmer and cook 20 minutes.
Puree in blender or with mixer. Drain wild rice and add to soup with second
can of tomatoes, basil, sugar, one grinding of pepper and last cup of
stock. Cook 30 minutes at gentle simmer, add more water or stock if too
thick.
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Oct 25, 1998, converted by MM_Buster v2.0l.
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