This seriously is one of the easiest recipes my students have made. AND one of the best!
Wild Rice Vegetable Soup
Serves 4 (1½ cups each)
1 tablespoons olive oil
1 large onion, chopped (1 cup)
½ cup chopped celery
½ cup chopped, peeled carrot
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoons black pepper
1 teaspoon chopped dried thyme leaves
1 teaspoon chopped dried rosemary leaves
1½ cups cooked wild rice
3 cups vegetable stock or broth
1 teaspoons red wine vinegar
1. In 3-quart stockpot, heat olive oil over medium heat.
2. Cook onions, celery, carrots and garlic in oil until soft but not brown.
3. Add remaining ingredients except vinegar and simmer for 15 minutes.
4. Stir in vinegar just before serving.