Wild Rice and Mushroom Soup
Your guests will go wild over this rice and mushroom soup that puts those canned kinds to shame. They'll love every spoonful of this hearty offering.
At a glance
7 1/2 pints vegetable or chicken stock
2 1/2 cups onion, fine chop
1 2/3 cups celery, chopped
1 2/3 cups green bell pepper, diced
5 tbsp. parsley, chopped
5 oz. wild rice, washed and drained
20 oz. button mushrooms, sliced
1 1/4 cups red wine
Salt and pepper
Ham, bacon or chicken, chopped (optional)
Put the stock into a soup pot. Sauté onions, celery and peppers; add to stock with parsley. Bring to a boil, cover and simmer 15 minutes. Add the wild rice and continue to simmer 40 minutes. Sauté mushrooms; add mushrooms and wine to soup. Season to taste. Cover and simmer 15 minutes. Serve hot.
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