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  Recipe Home » Soups » Carrot & Wild Rice Soup With Thyme
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  Carrot & Wild Rice Soup With Thyme
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 298
Ingredients:
2 tbsp Canola oil
1 large Leek -- thinly sliced
2 Garlic cloves -- minced
2 medium Celery ribs -- finely
Chopped
1/2 lb Mushrooms -- thinly sliced
1 lb Carrots -- diced
1 qt Vegetable broth
1/2 cup Fresh orange juice
1/2 cup Dry sherry
1 tbsp Fresh thyme leaves --
Minced
1/4 cup Calendula petals --
Optional
1 Bay leaf
1 cup Cooked wild rice
Salt and pepper
Instructions:
LEEK: wash well and trim. Use white part only.

Heat the oil over medium heat in a large heavy pot, then add the
leeks and garlic and cook, stirring, until the leeks are translucent,
about 5 minutes. Stir in the celery mushrooms, and carrots and cook
for 10 minutes, stirring often. Add the broth, orange juice, sherry,
thyme, optional calendula petals, and bay leaf. Bring to a boil,
reduce the heat to low, cover, and simmer until the carrots are
tender, 20 to 25 minutes. Remove the bay leaf, stir in the wild rice,
and let simmer for another 5 minutes. Season with salt and pepper and
serve.

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NOTES : Serve with Calendula petals: bright color and peppery flavor.
Nasturtium flowers may be substituted. Calendula were once part of
everyday cooking in medieval times. Now they are sold at health food
stores. Also nice with a blend of rices: white, brown and black.
Recipe By : Maggie Oster's Herb Garden (1993:42) NY: MacMillan
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