Mix bouillon and water. Use 4 cups to cook wild rice, strain out rice when cooked and fluffy (about 45 minutes) reserving extra broth. Set aside. Saute onions and celery in a non stick stock pot lightly sprayed with canola oil. Continue adding water slowly as the vegetables cook to avoid sticking. When soft and translucent, add mushrooms and cook until mushrooms are soft. Add the flour, and slowly add remaining broth, whisking until smooth. Add almond milk, then simmer until thickens. Add pepper, garlic powder, almonds, rice and sherry and simmer for another 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	901.8 Kcal (3776 kJ)
Calories from fat	293.82 Kcal
		% Daily Value*
Total Fat	32.65g	50%
Cholesterol	11.24mg	4%
Sodium	82.32mg	3%
Potassium	696.13mg	15%
Total Carbs	115.14g	38%
Sugars	42.49g	170%
Dietary Fiber	12.45g	50%
Protein	23.35g	47%
Vitamin C	4.2mg	7%
Iron	9.5mg	53%
Calcium	323.2mg	32%

Amount Per 100 g
Calories	161.1 Kcal (674 kJ)
Calories from fat	52.49 Kcal
		% Daily Value*
Total Fat	5.83g	50%
Cholesterol	2.01mg	4%
Sodium	14.71mg	3%
Potassium	124.36mg	15%
Total Carbs	20.57g	38%
Sugars	7.59g	170%
Dietary Fiber	2.22g	50%
Protein	4.17g	47%
Vitamin C	0.8mg	7%
Iron	1.7mg	53%
Calcium	57.7mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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