Thanksgiving is one of my favorite times of year – specifically for sharing food and being thankful.
This meal is made of a Field Roast Celebration Roast which I put in a casserole dish and surrounded it with a veggie mix (potatoes, green beans, carrots, mushrooms, and onion which were coated in oil and seasoned with salt and pepper). I covered this, cooked it at 350F and occasionally added veg broth to help with the cooking of the veggies.
The mushroom gravy is from Simply Organic. I added some sautéed mushrooms which were browned in olive oil and garlic; and deglazed with red wine.
The stuffing is from Arrowhead Mills – I added sautéed celery and onion to this.
I kept it very simple this year folks! What are you serving up for your Thanksgiving meal(s)?
Today was the perfect day for a rich, satisfying soup. After chatting with a friend, I was informed of a must-try wild rice soup. Most people associate wild rice soup with chicken. However, this recipe has ingredients like lentils and mushrooms which are loaded with protein and iron. And by adding flour to the pot, the watery soup is transformed into a hearty, thick soup (almost stew-like).
After work tomorrow, do not pass go, do not collect $200; go straight to the grocery store and head home to make this soup!
Wild Rice Soup with Mushrooms and Lentils
- 2 Tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 garlic cloves
- 1/4 cup plus 2 Tbsp flour
- 2 cups stock (I used Edward and Sons Not-Chick’n bouillon cube + 2 c hot water)
- 2 cups soy milk (plain!)
- 12 mushrooms, sliced
- 1 can lentils, drained and rinsed (I used 1/2 dry, cooked in 1 c of water)
- 2 tsp thyme
- 1 tsp sea salt or as needed
- freshly ground black pepper to taste
- 2 cups cooked wild rice (about 3/4 c wild rice to 2 c water)
- Saute onion and carrots in oil for about five minutes.
- Add garlic and when it becomes fragrant, add flour. Cook for about a minute then add stock and milk (slowly). Stir constantly to avoid getting lumps.
- Once flour mixture is well incorporated with the stock and milk, add mushrooms, lentils, thyme, salt and pepper. Bring to a boil and then reduce heat to a simmer.
4. Let the soup simmer for about 20 minutes. Add in rice at the end.