Mushroom Soup IV (with wild rice)

Ingredients
3 cups vegetable stock (see our Vegetable Stock recipe)

1 small onion, chopped

1 green bell pepper, seeded and chopped

1 tablespoon Parsley, chopped

1 ounce wild rice, washed & drained

1 tablespoon extra virgin olive oil

6 ounces button mushrooms, sliced

6 tablespoons red wine

Salt & freshly ground pepper to taste

1. In a Dutch oven, heat extra virgin olive oil and sauté onions, bell pepper and parsley.  Add vegetable stock and boil.  Cover, reduce heat and simmer for about 10 minutes.  Add wild rice and simmer for about 40 minutes. 

2. Add mushrooms and red wine.  Add salt and freshly ground pepper to taste.  Cover and simmer for about 15 minutes.  Serve.

Serves approx 4