Warding Off the Illustrious Cold: Onion Wild Rice Soup

I haven't had a cold in over a year, but one finally caught up with me.  The stars aligned. In two weeks time the following occurred: I ate out more than I like.  I held a sick child two days in a row.  I was sleep deprived and very stressed.  Then, I ate something that upset my stomach, which was the last straw.  These were enough to put me on the bench for a few days.

The above is not my natural routine.  I eat out only on occasion.  I eat a diet rich in organic fresh whole foods - lots of lean meats and poultry, vegetables and fruits (generally at least 5 daily), whole grains.  I also drink plenty of water and occasionally enjoy mineral water.  Pellegrino is my favorite, Gerolsteiner a close second.  I tend to get a fair amount of rest and also build in ample margin, allowing myself time for rejuvenation and refreshing.  This generally works to keep me healthy.  For example, even given the horrendous cold season last fall and this spring (and my significant exposure), I had not succumbed to infection as so many had.

Taking care of ourselves is important, something I need to be reminded on occasion.  It is the very thing that keeps us vital, healthy and able to give to and take care of others.  To take care of myself last night, I made a nice hearty soup (but light enough for spring) with lots of nutrients to boost the immune system.  Onions have lots of sulfur compounds to help kill infection, the carrots vitamin A and lots of phytonutrients.  And celery is touted to clean the blood (don't know the mechanism on this.)  Then, there is the protein, B vitamins and trace minerals in the rice.  All in all, it's a great combo, one of the first things to which I turn when I start to feel flu-like symptoms.  Hope you enjoy.

Onion Wild Rice Soup
1 medium onion, chopped
2 medium carrots, chopped
2-3 stalks of celery, chopped
1 1/2-2 c. wild rice, cooked
3 1/2 c. water
1 t. parsley, dried
1 1/2 t. basil, dried
Salt and pepper to taste

Note: I prefer to use fresh herbs.  When using fresh herbs, generally 2 times the amount of dried.

Cook rice prior to making soup.  Generally 2 1/2 c. of water to cook 1 1/2 c. rice.  Yields ~2- 2 1/2 c. rice.  Saute onions in 1 T. olive oil, 1 T. butter until translucent.  Add water.  Cook 15 minutes on medium low heat (to extract essence of onion).  Add carrots, celery and rice.  Cook 10 minutes.  Add herbs, salt and pepper.  Simmer 2-3 minutes.

Enjoy.  To your health and mine.  Hope you have a great Memorial Day.