Carrot & Wild Rice Soup With Thyme Recipe

Step 1

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.

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

Things You'll Need

  • 2tb Canola oil
  • 1lg Leek -- thinly sliced, wash well and trim. Use white part only.
  • 2 Garlic cloves -- minced
  • 2md Celery ribs -- finely
  • Chopped
  • 1/2lb Mushrooms -- thinly sliced
  • 1lb Carrots -- diced
  • 1qt Vegetable broth
  • 1/2c Fresh orange juice
  • 1/2c Dry sherry
  • 1tb Fresh thyme leaves -- minced
  • 1/4c Calendula petals -- optional
  • 1 Bay leaf
  • 1c Cooked wild rice
  • Salt and pepper

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