1 1/2 pints vegetable stock
1 small onion, finely chopped
1 small green bell pepper, diced
1 tablespoon parsley, chopped
1 oz. wild rice, washed and drained
4 oz. button mushrooms, sliced
5 tablespoons red wine
salt and pepper, to taste

Put the stock into a soup pot. Add the chopped onions, bell pepper and parsley. Bring to a boil, cover and simmer for 15 minutes. Add the washed wild rice and continue to simmer for another 40 minutes.

Add the mushrooms and wine. Season to taste. Cover and simmer for a further 15 minutes. Serve hot.

Makes 4 servings.