Title: Wild Rice and Mushroom Soup
Categories: Low fat, Main dish
Yield: 6 Servings

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

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

NOTES : According to MC: Cal 249.3 Fat 2.3g Carbs 54.5g Fiber 7.9g Pro 8.1g
Sod 980mg CFF 7.7%