Page 45 - Workzbe Cookbook

Mushroom Rice Soup

This soup is easy to make and saves well for leftovers.

Ingredients: Directions:
- 5 carrots, chopped 1. Saute vegetables in oil until soft.

- 5 celery stalks, chopped
2. Add spices and broth.
- 4 cups chicken or veggie broth
3. Bring to boil.
- 1.5 tsp thyme
4. Add rice and simmer for 45min.
- ½ onion, chopped
- 3 cloves garlic, chopped 5. Stir in milk and simmer briefly before serving.

- 8-12oz mushrooms, chopped

- 1 cup wild rice
- 4 Tbs olive oil

- 1 bay leaf
- 2 tsp poultry seasoning

- 1.5 cups milk (plant or reg)

- Green onion to garnish
- Salt and pepper to taste

Knockoff Panera Bread Black Bean Soup

Just as tasty as the restaurant version but quick and easy to make at home!

Ingredients: Directions:

- 3 can black beans, rinsed 1. Combine onion, pepper, garlic and cilantro in food
- 1 medium yellow onion processor.

- 1 Tbs cumin 2. Process until smooth.
- 3 garlic cloves 3. Saute in skillet with olive oil until garlic becomes aromatic.
4. Add 2 of the 3 cans of black beans to food processor and
- 1 red pepper
process until smooth.
- 1 cup cilantro leaves
5. Stir into skillet with vegetables.
- 2-4 cups vegetable broth
6. Add broth and stir until smooth and combined.
- 2-3 Tbs olive oil
7. Finally, add cumin, liquid smoke and last can of beans.
- 1-2 Tbs liquid smoke 8. Stir and simmer 5-10 minutes.