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Wild Rice and Sweet Potato Soup

August 10, 2013

As promised, pictures of the garden! Squash and zucchini doing well. Pumpkin and Spaghetti Squash seedlings have popped up! Tomatoes are slowly ripening and the herbs are flourishing!! We couldn’t ask for better. IMG_8942 IMG_8941 IMG_8940 IMG_8912

In some efforts to save the dollars and use up what I have, I got out some rice from the pantry and frozen stock from the spring and came up with this! There is something similar in the New England Soups book that I have, but they use barley, cellery and more parsnip and carrots.

Wild Rice and Sweet Potato Soup:

8 cups stock (I used turkey…chicken or veggie would work!)

3 sweet potatoes, peeled and chopped

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 white onion, chopped

2 bay leaves

1 Tbsp dried dill

pepper, cayenne pepper and garlic powder to taste

1 1/4 cups wild rice (cooked)

Directions: Bring stock to boil in a large pot, add veggies and spices. Turn heat to low and simmer for 30-45 minutes. (This is when you can cook the rice). Add cooked rice, serve and enjoy!IMG_8949

Yummmmm! I loved this soup. I am taking it cold for lunch as well…I actually started it in the crock pot because I didn’t have a lot of time. Then I cooked the rice separate and mixed the crock pot with the rice in a larger stock pot right before I served it. Enjoy!IMG_8927

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