Ingredients
2
tablespoons olive oil
2
large onions, chopped (2 cups)
1
medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2
cups chopped celery
1 1/2
cups chopped peeled carrots
2
cloves garlic, finely chopped
1/2
teaspoon coarse sea salt
2
teaspoons black pepper
2
teaspoons chopped fresh thyme leaves
2
teaspoons chopped fresh rosemary leaves
3
cups cooked wild rice
5
cups reduced-sodium vegetable stock or broth
1
cup water
2
teaspoons red wine vinegar
Preparation
In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.
