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Wild Rice Soup


1 Tablespoon butter or margarine
1 medium carrot, grated
1 medium zucchini, grated
1 cup sliced mushrooms
1/2 cup onion, finely chopped
4 cups beef stock
1/4 teaspoon thyme
dash pepper
1 bay leaf
1/2 cup wild rice, well washed
1 Tablespoon finely chopped fresh parsley

In a large saucepan, melt butter and sauté carrots, zucchini, mushrooms and onions for 5 minutes. Set aside. In a large saucepan, add stock, thyme, pepper, bay leaf and rice. Bring to a boil, reduce heat, cover and simmer 40 minutes. Add sautéed vegetables and simmer an additional 10 minutes. Add parsley just before serving.

Makes 5 - 6 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.