Vegetable-Wild Rice Soup Recipe - BettyCrocker.com

Name: Vegetable-Wild Rice Soup Recipe - BettyCrocker.com
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

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This recipe is inspired by Common Roots Café in Minneapolis, MN. uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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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