Recipe - Carrot And Wild Rice Soup With Thyme

2 tablespoon Canola oil
1 lg Leek; thinly cut or sliced up
2 Garlic cloves; minced
2 md Celery ribs; finely chopped
One half pound Mushrooms; thinly cut or sliced up
1 pound Carrots; minced
1 qt Vegetable broth
One half cup Fresh orange juice
One half cup Dry sherry
1 tablespoon Fresh thyme leaves; minced
One fourth cup Calendula petals; optional
1 Bay leaf
1 cup Cooked wild rice
Salt and pepper

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.
Posted to MCRecipe Digest V1 #198

Date: Wed, 14 Aug 1996 15:01:20 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
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.