Title: Carrot & wild rice soup with thyme
 Categories: Soups
      Yield: 6 Servings
 
      2 tb Canola oil
      1 lg Leek -- thinly sliced
      2    Garlic cloves -- minced
      2 md Celery ribs -- finely
           Chopped
    1/2 lb Mushrooms -- thinly sliced
      1 lb Carrots -- diced
      1 qt Vegetable broth
    1/2 c  Fresh orange juice
    1/2 c  Dry sherry
      1 tb Fresh thyme leaves --
           Minced
    1/4 c  Calendula petals --
           Optional
      1    Bay leaf
      1 c  Cooked wild rice
           Salt and pepper
 
  LEEK:  wash well and trim.  Use white part only.
  
  Heat the oil over medium heat in a large heavy pot, then add the
  leeks and garlic and cook, stirring, until the leeks are translucent,
  about 5 minutes. Stir in the celery mushrooms, and carrots and cook
  for 10 minutes, stirring often. Add the broth, orange juice, sherry,
  thyme, optional calendula petals, and bay leaf. Bring to a boil,
  reduce the heat to low, cover, and simmer until the carrots are
  tender, 20 to 25 minutes. Remove the bay leaf, stir in the wild rice,
  and let simmer for another 5 minutes. Season with salt and pepper and
  serve.
  
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  NOTES : Serve with Calendula petals: bright color and peppery flavor.
  Nasturtium flowers may be substituted. Calendula were once part of
  everyday cooking in medieval times. Now they are sold at health food
  stores. Also nice with a blend of rices: white, brown and black.