Winter is still here. It's snowing again. I'm ok with the snow and the late winter, but I really want to wear sandals instead of boots. And a hoodie or tshirt instead of a coat. And a bike instead of a bus.
I also bought a pair of coverall bib shorts. I can't wait to wear them. Don't judge me.
So, soup. A nice creamy winter soup to get me through the home stretch. Spring is coming Friday, I hear. Or maybe Saturday.
Wild Rice Soup - serves 8
Ingredients:
1 stick of butter
3 cloves garlic minced
1 onion, chopped
3 large carrots, chopped
5 stalks celery, chopped
1/2 c walnuts
1/3 c flour
1 cup uncooked wild rice (or combination brown and wild)
1 cup TVP (or chicken, if you eat meat)
1/2 cup mushrooms, chopped
6 cups veggie broth
1 can condensed cream of mushroom soup
Parsley, salt, pepper to taste.
Directions:
1 - Cook wild rice according to directions on package.
2 - Melt butter in large pot. Saute onions, garlic and walnuts in butter.
3 - Mix in flour, stir together until flour is well blended.
4 - Add broth, carrots, celery, TVP, rice, mushrooms and cream of mushroom soup.
5 - Bring to a boil. Let simmer for 5-10 minutes. Add spices.
6 - Enjoy!
Notes: If you don't want to use soup to make soup, you can skip the cream of mushroom soup, and instead add milk or cream after the soup has simmered for a while. Add it in once the temperature is below boiling so it doesn't ruin the milk. It's healthier. I just didn't have milk.
Calories - 288
Fat - 16.5g
Cholesterol - 22.5mg
Sodium - 650mg
Potassium - 340mg
Carbs - 27g
Fiber - 5.5g
Sugar 4.5g
Protein - 10.5g
Vitamin A - 74%
Vitamin C - 6.5%
Calcium - 6%
Iron - 9%
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