Thanksgiving Soup

Thanksgiving Soup
(serves 4-6)

I created this recipe to use up the leftover wild rice stuffing (see Stuffed Acorn Squash recipe in Amber Waves of Grain chapter). A greate fall or winter soup.

1 Tbs extra virgin olive oil
l½ cup onions, chopped
1 cup sliced button mushrooms (or ½ cup dried mushrooms)
1 cup carrots, sliced
½ cup celery, chopped
1 cup precooked brown rice
½ cup precooked wild rice
4 cups water
2 cups vegetable or chicken broth
2 Tbs soy sauce
2 bay leaves
2 tsp thyme, dried
1 tsp sage, dried
¼ cup fresh parsley, chopped
1 tsp sea salt
¼ tsp black pepper

1. Preheat olive oil in medium size pot. Sauté onions for 2-3 minutes. Add mushrooms and sauté an additional 3 minutes. Add carrots, celery, both rice, water, broth, and remaining ingredients except for parsley. Cover and simmer for 15 minutes or until carrots are tender.

2. Add parsley and adjust the seasoning to your taste. For a vegetarian light meal, add beans to the soup or have some hummus with crackers or add beans to a salad and it will give you plenty of protein for this meal.

Note: This is a great way to use leftover cooked rice. You could also add some dried cranberries (¼ cup) to the beginning of the soup preparation. See Whole Grain cooking chart in the Amber Waves of Grain chapter for cooking times for rice and other grains.

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