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Wild Rice and Mushroom Soup

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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Low fat, Main dish 6 Servings

INGREDIENTS

1 sm Onion; Finely Chopped
2 ts Sunflower Oil
2 Cloves Garlic; Minced
12 oz Chanterelle Mushrooms; Or Morel, Porcini,
Shiitake And/Or Oyster; Clean, Slice
1 Carrot; Diced
1 Celery; Rib, Diced
6 c Nonfat Vegetarian Broth
1/3 c Wild Rice
1 ts Thyme
1/4 c Sherry; Or Red Wine, Opt

INSTRUCTIONS

Because the Iroquois frequently  used wild rice and mushrooms, they may
very well have dined on a version of this elegant soup centuries ago.
In large pot over med high heat, saute onion in oil until translucent,
about 4 minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook
until vegetables are softened, about 3 minutes.
Add stock, rice, thyme, and sherry or wine, if desired.  Bring to a boil,
reduce heat, cover, and simmer until rice is very tender, about 1 hour.
Makes 6 servings
Vegan
This is really, really excellent!!
According to magazine:  Per serving: 90 Cal, 3g Fat, 13g Carb, 2g Fiber, 2g
Pro, 193mg Sod, 25% CFF
Recipe By     : Veggie Life, Nov 1996, pg 24
Posted to Digest eat-lf.v096.n167
Date: Wed, 25 Sep 1996 20:40:20 -0700
From: Reggie Dwork <reggie@reggie.com>
NOTES : According to MC: Cal 249.3 Fat 2.3g Carbs 54.5g Fiber 7.9g Pro 8.1g
Sod  980mg CFF 7.7%

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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