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WILD CHICAGO SOUP




Source of Recipe


the web


List of Ingredients




1/4 cup olive oil
1 cup chopped wild onions
1/4 cup chopped wild leeks
1 large onion diced
8 oz. dried wild mushrooms or 1 lb. fresh
1 lb. asparagus,cut in 1-inch slices
4 stalks celery,cut in 1/4 in. slices
2 medium carrots,in 1/4 in. slices
4 cloves, minced garlic
1/2 cup chopped parsley for garnish
8 oz. wild rice
salt and pepper to taste


Recipe



Pour boiling water over mushrooms to cover (approximately
2 cups) and set aside for 10 min. Drain and save the liquor.
Heat oil in large stock pot, add onion, celery and carrots
and cook until the onion starts to clear. Then add garlic,
wild onions and wild leeks and continue cooking until the
carrots are half done. Add 1 gallon of water and the mushrooms with the liquor, and rice. Bring to boil, adjust seasonings and add parsley and asparagus. Cook for 5 minutes, then turn heat off.

Let sit for 5 minutes for flavors to develop. Chopped
leaves of wild leeks or more parsley can be sprinkled
on individual servings for garnish if desired.