Carrot & wild rice soup with thyme
Rice Soups Carrots
Last updated 6/12/2012 12:46:40 AM. Recipe ID 7056. Report a problem with this recipe.
Title: Carrot & wild rice soup with thyme
Yield: 6 Servings
2 tb Canola oil
1 lg Leek -- thinly sliced
2 Garlic cloves -- minced
2 md Celery ribs -- finely
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 --
1/4 c Calendula petals --
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
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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.
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