Carrot and Wild Rice Soup with Thyme
| Yield: | 6 Servings |
| Categories: | Soups |
| 2 | tb | Canola oil |
| 1 | lg | Leek; thinly sliced |
| 2 | Garlic cloves; minced | |
| 2 | md | Celery ribs; finely chopped |
| 1/2 | lb | Mushrooms; thinly sliced |
| 1 | lb | Carrots; diced |
| 1 | qt | Vegetable broth |
| 1/2 | c | Fresh orange juice |
| 1/2 | c | Dry sherry |
| 1 | tb | Fresh thyme leaves; minced |
| 1/4 | c | Calendula petals; optional |
| 1 | Bay leaf | |
| 1 | c | Cooked wild rice |
| Salt and pepper |
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