4 cups water
2 stalks celery, chopped
2 carrots, diced
3 tablespoons olive oil
2 teaspoons fresh lemon juice
1 onion, chopped
2 cups wild rice
1/4 cup minced fresh parsley
1/4 cup chopped fresh thyme
1 teaspoon salt
1/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons white sugar
1 (20 ounce) can chopped fresh apricots, drained
In a shallow saucepan, bring water, celery, carrots, olive oil, lemon juice, onion, wild rice and parsley to a boil. Mix with a potato masher or spoon and let all come to a boil. Cover and simmer for 5 minutes, stirring occasionally. Stirring constantly, bring water to a boil, reduce heat to medium and simmer for 2 minutes. Remove from heat and cool slightly.
Whisk together pink wine and water to make a thick soup. Return skillet to medium heat and add celery mixture. Cover and simmer nearly uncovered for 10 minutes (do not let water boil). Stir just before stirring flour.
Pour in sugar and salt. Stirring constantly, pour broth over celery mixture. Cook on medium heat for about 30 minutes, stirring occasionally. Season with pureed apricots and serve immediately.
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