Carrot & wild rice soup with thyme

Yield: 6 Servings

Measure Ingredient
2 tablespoons Canola oil
1 large Leek -- thinly sliced
2 \N Garlic cloves -- minced
2 mediums Celery ribs -- finely
\N \N Chopped
½ pounds Mushrooms -- thinly sliced
1 pounds Carrots -- diced
1 quart Vegetable broth
½ cup Fresh orange juice
½ cup Dry sherry
1 tablespoon Fresh thyme leaves --
\N \N Minced
¼ cup Calendula petals --
\N \N Optional
1 \N Bay leaf
1 cup Cooked wild rice
\N \N 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.

~ - - - - - - - - - - - - - - - - - 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.

Recipe By : Maggie Oster's Herb Garden (1993:42) NY: MacMillan

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