2 1/2 cups water
1 1/2 pounds wild rice
1/4 cup small bok choy peas
3 carrots, sliced
3 onions, sliced
1/4 cup canned chopped mushrooms
1 (3 ounce) can beef flank steak, liquid drained
3 cups carrots, lettuce, tops, cut in cubes
4 stalks celery, finely chopped
2 bay leaves
1 clove garlic, minced
3 tablespoons ketchup
1 tablespoon honey
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon brown mustard
2 teaspoons dill pepper
3 teaspoons chopped fresh parsley
salt and pepper to taste
3/4 cup cream of chicken soup base
1 large yellow squash, seeded and trimmed
1 carrot, sliced, garnish with greens
In a large pot over moderate heat, combine water, rice, peas, carrots, onions, mushrooms and beef. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
Stir together ketchup, honey, lemon juice, brown mustard, dill, pepper and pepper. Bring to a boil, and stir to moisten. Slowly pour into pot. Stir well, then add cream of chicken soup base. Stir with hands, using an instant press or marker.
Bring to a slow boil, stirring frequently. Cover, and stir in broccoli. Gradually heat through, allowing steam to be absorbed. Pot should be just starting to get up to temperature. Blend through and garnish with parsley.
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