1 C. wild rice
\n1 large onion, finely chopped
\n1 large carrot, halved lengthwise and thinly sliced crosswise
\n1\/4 C. dried porcini mushrooms (or other \u201cwild\u201d mushroom), coarsely broken up and rinsed 3 cloves garlic, minced
\n1\/4 tsp thyme
\n1\/8 tsp grated nutmeg
\n2 packages (10 oz each) frozen chopped spinach
\n1\/4 C. hulled pumpkin seeds
\n1\/2 C. packed fresh basil leaves
\n2 T. fresh lemon juice<\/p>\n
In Dutch oven or flameproof casserole, combine 6 C. water, wild rice, onion, carrot, dried porcini, garlic, thyme, and nutmeg and bring to a boil over high heat. Reduce to a simmer, cover, and cook 40 minutes. Add spinach and cook 10 minutes or until wild rice is tender and spinach is heated through. In small heavy skillet, heat pumpkin seeds until they begin to pop, about 2 minutes. Transfer to food processor or blender and add basil, lemon juice, and 1\/4 C. of water. Pur\u00e9e until smooth. Pour pesto into small bowl and set aside. Spoon 1 C. of wild rice soup into processor (no need to clean bowl) and process until smooth. Stir pur\u00e9ed soup and pesto into soup remaining in Dutch oven.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. wild rice 1 large onion, finely chopped 1 large carrot, halved lengthwise and thinly sliced crosswise 1\/4 C. dried porcini mushrooms (or other \u201cwild\u201d mushroom), coarsely broken up and rinsed 3 cloves garlic, minced 1\/4 tsp thyme 1\/8 tsp grated nutmeg 2 packages (10 oz each) frozen chopped spinach 1\/4 C. hulled pumpkin seeds 1\/2 C. packed fresh basil leaves 2 T. fresh lemon juice In Dutch oven or flameproof casserole, combine 6 C. water, wild rice, onion,…<\/p>\n