1 1/2 pt Vegetable stock 1 sm Onion, finely chopped 1 sm Green bell pepper, diced 1 tb Parsley, chopped 1 oz Wild rice, washed & drained 4 oz Button mushrooms, sliced 5 tb Red wine Salt & pepper Put the stock into a soup pot. Add the chopped onions, bell pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the washed wild rice & continue to simmer for another 40 minutes. Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot. Mary Norwak, "Grains, Beans & Pulses"
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