This robust soup will warm you up on a cool autumn evening. It's also great as a second-day meal when flavors have more fully married.
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| Serves 8 / Cans, begone! This robust soup will warm you up on a cool autumn evening. It's also great as a second-day meal when flavors have more fully married. Serve it with a fresh loaf of whole-grain bread. Prep Time: 40 Minutes Cooking Time: 1 Hour, 5 Minutes 3/4 cup water 1/4 cup organic wild rice (not a blend) 1 cup finely chopped shallots 2 tablespoons extra-virgin olive oil 3 tablespoons whole-wheat flour 1/3 cup dry sherry 4 cups chicken or vegetable broth 3 cups finely chopped button mushrooms 2 cups finely chopped crimini mushrooms 1 cup finely chopped shiitake mushrooms 3/4 cup finely chopped carrots 1/4 cup finely chopped parsley Salt and freshly ground black pepper 1. Bring water to a boil in a small, covered pot. Add wild rice. Return to a boil. Reduce heat and simmer, covered, 1 hour. Set aside. 2. In a large soup pot, cook and stir shallots in oil until tender. Add flour. Stir 4-5 minutes or until toasty. 3. Whisk in sherry and stir until dry. Whisk in broth 1 cup at a time, blending after each addition. Bring to a boil. 4. Add mushrooms to the broth. Return to a boil, then reduce heat and simmer 30 minutes.5. Transfer soup to a blender and purée. Return to pot. Add carrots, parsley and wild rice. Simmer 5 minutes. Season with salt and pepper. Calories 118,Fat 4,Perfat 31,Cholesterol 0,Carbo 16,Protein 3,Fiber N/A,Sodium N/A |