WILD RICE AND MUSHROOM SOUP 
Serves  6
1 small onion, finely chopped
2 t sunflower oil
2 garlic cloves, minced
12 oz fresh wild mushrooms (such as chanterelle, morel, porcini,
shiitake, portabella, and/or oyster), cleaned and sliced
1 carrot, diced
1 rib celery, diced
6 c vegetable stock
1/3 c wild rice
1 t thyme
1/4 c sherry or red wine (optional)
    In a large pot over medium high heat, sauté onion in oil until
translucent, about 4 minutes.  Add garlic, mushrooms, carrot and celery.
  Cover and cook until vegetables are softened, about 3 minutes.
    Add stock, rice, thyme, and sherry or wine, if desired.  Bring to a
boil, reduce heat, cover and simmer until rice is very tender, about 1 hour.
Per Serving: 90 calories (25% from fat)   Protein 2g   Fat 3g   Sat. fat
0.1g   Carb. 13g   Sodium 193mg   Chol. 0mg   Fiber 2g
from Veggie Life, Winter 2002-2003

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