Because the Iroquois frequently used wild rice and mushrooms, they may very well have dined on a version of this elegant soup centuries ago. In large pot over med high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about 3 minutes. Add stock, rice, thyme, and sherry or wine, if desired. Bring to a boil, reduce heat, cover, and simmer until rice is very tender, about 1 hour. Makes 6 servings Vegan This is really, really excellent!! According to magazine: Per serving: 90 Cal, 3g Fat, 13g Carb, 2g Fiber, 2g Pro, 193mg Sod, 25% CFF Recipe By : Veggie Life, Nov 1996, pg 24 Posted to Digest eat-lf.v096.n167 Date: Wed, 25 Sep 1996 20:40:20 -0700 From: Reggie Dwork
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6|
|Calories from Fat: 29 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.1mg||1 %|
|Potassium 144.3mg||4 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 12.3g|
|Protein 2.3g||3 %|
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Calories per serving: 100
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