Vegetable Soup With Wild Rice

Vegetable soup with wild rice is a delicious soup for the fall.  If you like fresh vegetables this is the soup for you.  This soup is loaded with onions, carrots, tomatoes, zucchini, celery and fresh herbs.  The wild rice and barley give this soup a rich texture but also gives you enough whole grains to hold you until dinner.  The fresh herbs are loaded with wonderful antioxidants.

Vegetable Soup With Wild Rice:
Serves:6

1 small onion, peeled, diced
2 garlic cloves, peeled, crushed
olive oil
2 carrots, peeled, diced
2 celery stalks, diced
1 small zucchini, diced
2 small tomatoes, diced
2 tablespoons flour (wheat or oat flour)
1/2 cup wild rice
1/2 cup barley
6 cups cold water
1 teaspoon salt
1/4 teaspoon fresh pepper
3 bay leaves
fresh basil, chives and oregano: garnish

1.  In a large stock on medium heat, heat the olive oil until it shimmers.  Add the diced onions, crushed garlic, and saute for 2 minutes.  Add the carrots, celery, zucchini and tomatoes to the onion mixture.  Saute the vegetables for 2 minutes.

2.  Dust the vegetables with the flour and cook for 3 minutes.

3.  Add the water, bay leaves, salt and pepper to the soup.

4.  Bring the soup up to a boil then lower the heat and allow the soup to simmer one hour.  The soup will start to thicken up.

5.  Puree the soup with a hand mixer for 1 minute.  Garnish the soup by cutting small pieces of fresh oregano, chives and basil onto the top of the soup just before serving.

Vegetable Soup With Wild Rice