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1 1/2 pt Vegetable stock
1 sm Onion, finely chopped
1 sm Green bell pepper, diced
1 tb Parsley, chopped
1 oz Wild rice, washed & drained
4 oz Button mushrooms, sliced
5 tb Red wine
Salt & pepper Put the stock into a soup pot.
Add the chopped onions, bell pepper & parsley.
Bring to a boil, cover & simmer for 15 minutes.
Add the washed wild rice & continue to simmer for another 40 minutes.
Add the mushrooms & the wine. Season to taste.
Cover & simmer for a further 15 minutes.
Serve hot.
Mary Norwak, “Grains, Beans & Pulses”
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