The Vegan Cook’s Bible
March 29, 2010
The soup recipe is from The Vegan Cook’s Bible by Pat Crocker, it’s an excellent resource for expericnced cooks and those new to Vegan cooking. I choose this recipe because our Bryson Farm delivery this week included most of the veggies used to make this deep, rich soup, including mushrooms, carrots, sweet potatoes and onions; enjoy!
Roasted Mushroom and Wild Rice Soup
Serves 6
10 oz mushrooms cut into 1/2 inch pieces
1 cup cubed sweet potato or squash
4 cloves garlic
4 tbsp olive oil, divided
2 tbsp tamari or soy sauce
1 tbsp rice vinegar
1 onion, chopped
1 carrot, diced
1/4 cup red wine or grape juice
1/2 cup wild rice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
sea salt and freshly ground pepper
6 cups vegetable stock
1 can (19 oz) black beans rinsed and drained
1. Preheat Oven to 375 degrees. Lightly oil a rimmed baking sheet and spread mushrooms, sweet potato and garlic in one layer. Drizzle 2 tbsp of the oil, tamari and rice vinegar over the vegetables. Bake in a preheated oven for 30 minutes.
2. Meanwhile, in a large saucepan, heat remaining oil over medium heat. Add onion and cook, stirring occasionally, for 3 minutes or until slightly softened. Add carrots and cook for 5 minutes or until vegetables are softened.
3. Stir in roasted mushrooms, sweet potatoes, garlic and any pan juices. Add red wine and cook, stirring often, for 3-5 minutes, until wine is evaporated. Stir in wild rice, cinnamon, nutmeg, salt and pepper. Cook stirring for 30 seconds to mix well. Cover, reduce heat to medium-low and simmer for 45 minutes, or until rice is tender. Add black beans and cook for 5 minutes or until heated through.
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