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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.3
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 739.3 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.1 g

View full nutritional breakdown of Wild Rice and Mushroom Soup with Vermouth calories by ingredient
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Wild Rice and Mushroom Soup with Vermouth

Submitted by: ALEXA1018
Wild Rice and Mushroom Soup with Vermouth

Introduction

From Vegan for Lent: A Guide to 40 Days of Plant Based Eating by Joy Tienzo

Download the entire book for free at: http://veganjoy.blogspot.com/2011/03/vegan
-for-lent.html
From Vegan for Lent: A Guide to 40 Days of Plant Based Eating by Joy Tienzo

Download the entire book for free at: http://veganjoy.blogspot.com/2011/03/vegan
-for-lent.html

Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    ½ medium onion, diced
    5 cloves garlic, minced
    2 pounds assorted mushrooms (try a combination of cremini, button, and portabella), wiped clean and sliced)
    3 tablespoons vermouth (dry sherry is a fine substitution)
    ¾ cup wild rice
    4 cups mushroom or vegetable broth + 2 cups water
    1 teaspoon sea salt
    ½ teaspoon dried thyme
    ½ teaspoon ground black pepper

Directions

Directions:
1. In a large stockpot over medium-high heat, sauté onion and garlic in olive oil until softened and the onions go translucent, 3-5 minutes.

2. Add mushrooms, along with a generous pinch of salt. The mushrooms will remain firm and dry for several minutes, then begin to sweat, and eventually soften and release their liquid. Stir gently throughout this process, which will take about 5 minutes. Once this happens, cook 5 minutes more.

3. Drizzle in
vermouth, and cook for another 3 minutes.

4. Add the wild rice to the mixture; it will still be full of dark liquid that hasn’t yet evaporated. Cook, stirring
constantly, for 3-5 minutes more.

5. Add stock, water, salt, thyme, and pepper.

6. Bring to a simmer, then reduce heat
to low.

7. Cover, and simmer until rice is fully cooked, about 45 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user ALEXA1018.






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