Wild Rice and Mushroom Soup

Wild rice is popular in Minnesota, and our aunt there used to give us a pound of wild rice for Christmas – what a treat!  This is one or our favorite soups, using wild rice, less caloric than most creamy wild rice soups.  It’s certainly pretty and special enough for guests.
Wild Rice and Mushroom Soup
  2        tablespoons  Butter
  1       cup  Onion -- finely chopped
  8       ounces  Fresh Mushrooms -- sliced
  2       teaspoons  Garlic -- finely minced
  6       ounces  Frozen Green Beans -- French cut
  2       tablespoons  Parsley -- chopped
           dash  Dried Sage -- optional
           dash  Dried Thyme Leaves -- optional
  6        tablespoons  Wild Rice -- Cooked in 1 cup broth or water
  4        tablespoons  Cognac -- or sherry
  2       10 ounce cans  Beef Consommé -- condensed
  1       can  Water
Cook the wild rice in 1 cup broth or water 50 minutes.  Drain.  This can be done a day ahead if desired.
Melt the butter in a saucepan, sauté the onion 5 minutes.  Add the garlic and mushrooms and saute another 3-4 minutes.  Pour the cognac over and let cook over low medium heat for 5 minutes more.
Stir in the green beans, rice, seasonings and consommé and water.
Cover and simmer for a further 10-15 minutes. Serve hot.
4 Servings
 Per Serving: 221 Calories; 6g Fat (28.7% calories from fat); 12g Protein; 23g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 907mg Sodium.  Exchanges: 1 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

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