TOMATO, ROOT VEGETABLE, & WILD RICE SOUP
This recipe is from “The Millenium Cookbook.” Basil-Garlic Cashew Sour Cream is the perfect complement to the big hearty flavors of this soup (see Dips and Spreads section for recipe).

2 C. finely diced yellow onions
8 cloves garlic, minced
½ C. dry cooking sherry or non-alcoholic wine
2 C. finely diced root vegetables, such as celery root, parsnips, turnips and beets
1 C. crimini or stemmed shitake mushrooms, thinly sliced
½ C. wild rice
1 tsp. dried thyme
½ tsp. dried rosemary
1 tsp. dried oregano
1 tsp. fennel seeds, ground
6 C. vegetable stock, plus more if needed
3 pounds fresh tomatoes, finely diced, or 32-ounces canned tomatoes, drained and finely diced (juice reserved)
2 tsp. sea salt
½ tsp. ground pepper
2 Tbsp. balsamic vinegar (optional)

1. In a soup pot, cook the onions, garlic and sherry over high heat until the liquid evaporates.
2. Add the root veggies, mushrooms, wild rice, thyme, rosemary, oregano, and ground fennel to the pot. Toss with the onions
3. Add the 6 cups of vegetable stock, bring to a boil, then reduce heat. Cover and simmer for 30 minutes.
4. Add the tomatoes and their juice and cook, uncovered, for 20-30 minutes or until the root vegetables and wild rice are tender. Add more stock if the soup becomes too thick. Add the salt, pepper, and balsamic vinegar and serve.

Yield: 6 servings