Vegetarian

A wild rice and celeriac soup is for Dinner.

A wild rice and celeriac soup takes 20 minutes to prepare.

A wild rice and celeriac soup takes 60 minutes to cook.

A wild rice and celeriac soup makes 4 servings.

The ingredients for A wild rice and celeriac soup are:

3 handfuls of wild rice (about ? cup)
1 handful of dried mushrooms (porcini, shiitake, etc)
Toasted sesame oil
6 cups of water
Sea salt
3 tablespoons of olive oil (or a mixture of butter and oil)
1 large bundle of spring onions
1 bunch of parsley
2 carrots
2 stalks of celery
1 fist-sized potato, scrubbed well
1 small celeriac
1 bay leaf
A few healthy sprigs of thyme
? cup soy milk or thin cream
Pepper

Here is how you make A wild rice and celeriac soup:

Place the wild rice in a saucepan, add the mushrooms, a teaspoon of toasted sesame oil and the water. Bring to a boil, add ? a teaspoon of sea salt and reduce the heat to a burble. Set a lid, slightly ajar, on top and simmer for 40 minutes. When ready ? the grains will butterfly open, bursting from their skins ? set a strainer over a large bowl to collect the rice stock and drain. Set both stock and rice aside separately. Warm the olive oil in a wide saucepan over a gentle heat. Trim the spring onions and chop finely. Slice the parsley leaves from their stalks, reserving the leaves. Finely chop the stalks. Add the spring onions and parsley stalks to the saucepan and cook while you chop the remaining veg. Cook for about 10 minutes, stirring from time to time. Cut the carrots into thick slices and then into large irregular shapes. Trim and slice the celery stalks. Cut the potato into large dice then thickly peel the celeriac and cut it too into large dice. Add the vegetables to the saucepan, up the heat and fry for about 3 minutes. Throw in the bay leaf and thyme and pour in the reserved rice stock along with another cup, perhaps a little more, of water. Bring to a boil, add 1? teaspoons of salt then reduce the heat and simmer for 20 minutes, until the vegetables are tender. Chop the remaining parsley leaves. Add the soy milk or cream to the soup, remove the bay leaf and tip in the rice and mushrooms and most of the parsley leaves. Warm through and serve in deep bowls, each garnished with a little parsley, lots of pepper and a few droplets of toasted sesame oil to round things off nicely.Number of Servings: 4Recipe submitted by SparkPeople user KAYLIBARBER.

The nutritional information for A wild rice and celeriac soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 268.1

• Total Fat: 14.5 g
• Cholesterol: 0.0 mg
• Sodium: 414.2 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 5.5 g
• Protein: 5.3 g

The dietary needs meet for A wild rice and celeriac soup is Vegetarian