SAVORY SUNDAYS- WILD RICE MUSHROOM SOUP

Hey everyone,

I hope your weekend has been great!  It's a cool and rainy day today, so it got me in the comfort food state of mind.  It's a perfect day for soup.  I myself am contemplating leftover homemade lentil soup made by JJ or some sort of veggie pasta.  I'm feeling kinda lazy about cooking at this very moment, so we'll see. 

Anyway, I found another great looking soup on vegweb.com.  I L-O-V-E mushrooms, so this one is right up my alley!  I can't wait to start get situated to get in the kitchen to make all these great recipes!!

WILD MUSHROOM SOUP

INGREDIENTS (use vegan versions):


1/2 cup wild rice

3 cups water

1 carrot thickly sliced

6 mushroom caps sliced (I like Crimini)

1/2 small onion chopped

1/2 cup chopped cabbage or

olive oil

salt

DIRECTIONS:
Bring water to boil, add rice, and simmer for 15 minutes. Meanwhile, brown mushrooms in olive oil. Add carrots, onions, and mushrooms to rice and simmer another 10 minutes. Add cabbage or celery and simmer at least 5 minutes more. Salt to taste. This recipe makes its own light broth, but if you want a heartier soup, you may substitute veg. broth for the water.

Enjoy!

SOURCE: vegweb.com

Comments

  1. I am just know learning how to coo with mushrooms and I love them. I love them even more sauteed in butter. Thanks for a new idea

    ReplyDelete
  2. I LOVE mushrooms!! I'll put them in most anything I make. Mushrooms sauteed in earth balance sounds delectable..!!

    ReplyDelete

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