Name: Vegetable-Wild Rice Soup
Prep time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 tablespoons olive oil; 2 large onions, chopped (2 cups); 1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups); 1 1/2 cups chopped celery; 1 1/2 cups chopped peeled carrots; 2 cloves garlic, finely chopped; 1/2 teaspoon coarse sea salt; 2 teaspoons black pepper; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons chopped fresh rosemary leaves; 3 cups cooked wild rice; 5 cups reduced-sodium vegetable stock or broth; 1 cup water; 2 teaspoons red wine vinegar

Vegetable-Wild Rice Soup

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Prep Time:
20 minutes

Total Time:
35 minutes

Tantalizing monthly menu inspired by Common Roots Café in Minneapolis, MN, features fresh local and organic ingredients to surprise and delight customers.

Ingredients:

2 tablespoons olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
1 cup water
2 teaspoons red wine vinegar

Instructions:

Heat olive oil in a large stockpot over medium heat. Sauté onions, leek, celery, carrots, and garlic until tender. Stir in all remaining ingredients except vinegar and bring to a simmer.
Let simmer for 15 minutes, then add a splash of vinegar right before serving.

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