Nonstick cooking spray*
2⁄3 cup finely shredded carrots* ( I always put way more than that.)
1⁄3 cup finely chopped green onions*
2 cloves garlic,* minced
3 cups chicken broth
1⁄3 cup wild rice, rinsed and drained
3 cups sliced fresh mushrooms* ( I have to hide these in the soup so Evan doesn't know about them.)
2 tablespoons butter,* softened
2 tablespoons all-purpose flour*
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
2 cups Plain Soymilk*
ONE Lightly coat a large saucepan with cooking spray. In the saucepan cook carrots, green onions and garlic over medium heat until tender (about 5 minutes).
TWO Add broth and wild rice. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Add mushrooms; simmer, covered, for 10 minutes more or until rice is tender.
THREE In a small bowl stir together butter, flour, salt and pepper to make a paste. Stir the flour mixture into the rice mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add the soymilk. Cook and stir over medium heat until heated through (do not boil). Ladle soup into warm bowls. Makes 4 main-dish servings.
Well, I'm off to add the secret mushrooms to tonight's pot.
-The new Rowe
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