Ingredients:
2 tablespoons butter
1 carrots, sliced
4 celery ribs, diced
1/2 onions, diced
28 ounces vegetable broth
2 bay leaves
1 cup cooked wild rice ( or a blend)
1 1/2 teaspoons thyme
17 ounces corn ( canned or frozen, if using canned, don’t drain)
1/2 teaspoon liquid smoke
1 teaspoon salt
Directions:
In a frying pan, melt butter and cook carrot, celery and onion, stirring occasionally, until carrot is lightly caramelized, 8-10 minutes.
Meanwhile, in a soup pot, bring veggie broth to a boil with the bay leaves and simmer over medium heat.
Add the rice.
Cover and keep simmering until vegetables are ready.
Add the cooked veggies, thyme and corn.
Cover and simmer until vegetables are heated through.
Stir in liquid smoke.
Heat through. Discard bay leaves. Serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.