Carrot and wild rice soup with thyme Recipe

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Carrot and wild rice soup with thyme

Artist:	_	Yield:	6
Categories:	Carrot, Cereals, Soups & Stews	Rating:	0
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Ingredients:

2	tbsp	Canola oil
1	large	Leek, thinly sliced
2		Garlic cloves, minced
2	med	Celery ribs, finely chopped
1/2	lbs	Mushrooms, thinly sliced
1	lbs	Carrots, diced
1	quart	Vegetable broth
1/2	cup	Fresh orange juice
1/2	cup	Dry sherry
1	tbsp	Fresh thyme leaves, minced
1/4	cup	Calendula petals, optional
1		Bay leaf
1	cup	Cooked wild rice
		Salt and pepper

Procedures:

1	Recipe by: maggie oster"s herb garden (1993:42) ny: macmillan preparation time: 1:00 leek: wash well and trim.
2	Use white part only.
3	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.
4	Stir in the celery mushrooms, and carrots and cook for 10 minutes, stirring often.
5	Add the broth, orange juice, sherry, thyme, optional calendula petals, and bay leaf.
6	Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are tender, 20 to 25 minutes.
7	Remove the bay leaf, stir in the wild rice, and let simmer for another 5 minutes.
8	Season with salt and pepper and serve.