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”