With the wintery weather well upon us, we can think of nothing better than a warm soup to nourish tummies and add a lovely smell to the house whilst it's cooking!  As such we would love to share with you a recipe from the book - The Waldorf School Book of Soups.

Hearty Mushroom and Wild Rice Soup

2.5 Tablespoons butter

1 - 2 chopped onion(s)

2 tablespoons chopped fresh parsley

6 cups chicken stock or broth

3 tablespoons wild rice

2 cups coarsely chopped fresh mushrooms

2 tablespoons long grain white rice

1/4 tsp dried thyme leaves

1/4 tsp dried marjoram leaves

1/4 tsp black pepper

1.5 tablespoons tomato paste

1/4 cup water

1-2 tsp finely chopped fresh chives for garnish (optional)

Combine the butter, onions, and parsley in a pot.  Cook over medium-high heat, stirring for 7-9 minutes, or until the onions are tender and golden but not browned; if necessary, lower the heat to prevent the onions from browning.  Stir in the stock and wild rice and bring the mixture to a boil.  Lower the heat and gently simmer the mixture, covered, for about 30 minutes.

Stir in the mushrooms, white rice, thyme, marjoram and pepper.  Continue simmering the mixture, covered, for 15 to 20 minutes longer, or until the wild rice is cooked through but still slightly chewy.

In a small bowl, stir together the tomato paste and water until well blended; then add the mixture to the soup.  Continue simmering for about 10 minutes longer.  If desired, sprinkle the soup with chopped chives.

Serves 5-7