Tomato and Wild Rice Soup
This is a light, vegetarian, quick soup to prepare for either an all-vegetarian meal or to offset a heavy meat meal.
The recipe originates with Wendy London of Mrs. London's Bakeshop and Restaurant, Saratoga Springs, New York. You can
vary the amount of broth or water to your desired consistency. Don't cook this soup too long, or you will miss out on
the fresh herb and tomato taste.
Heat oil in large pot. Add onion, carrot and celery. Cook until vegetables are translucent, stirring.
Pour in tomatoes, stock and rice. Bring to boil, cover, and reduce heat to a simmer.
Add salt, pepper, sugar, and herbs. Stir often, and cook until rice fluffs, about 1.5 hour. Serves 4.
- 5 T. olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cups crushed tomatoes
- 4 or more cups vegetable broth or chicken stock
- 1/2 cup wild rice
- 1 T. salt
- 1 tsp. black pepper
- pinch sugar
- 2 T. fresh herbs (basil, parsley, tarragon)