Sun-Dried Tomato Soup With Wild Mushrooms and Wild Rice

An earthy and robust soup that is heart healthy. Beef broth gives a deeper flavor, but can be made vegetarian by using vegetable broth. **updated 09/27/11 to change the salt from 1/2 teaspoon to taste.**

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• 2  teaspoons olive oil
• 3 1⁄2 cups onions, diced
• 3  medium garlic cloves, finely chopped
• 1 1⁄4 lbs  wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms)
• 4  celery ribs, with leaves chopped
• 2  cups sun-dried tomatoes, dry-packed, cut into matchstick size
• 8  cups nonfat beef broth or 8  cups vegetable broth
• 1⁄4 cup no-added-salt tomato paste
• 1  teaspoon crushed red pepper flakes
•  salt, to taste
• 1  pinch cayenne (optional)
• 1  cup wild rice, uncooked
•  green onion, finely chopped (optiona)

Directions

1. In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
2. Stir in garlic; cook for 2 minutes.
3. Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
4. Stir in the tomatoes. Reduce the heat to medium low.
5. Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
6. Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
7. Just before serving, stir the rice into the soup. Garnish with green onions.