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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian. Ingredients:
1/3 cup olive oil |
1/4 cup minced onion |
1/2 cup diced celery |
2 tablespoons minced garlic |
1 cup all-purpose flour |
6 cups vegetable broth |
4 cups cooked wild rice |
1 cup grated carrot |
1/4 cup sliced almonds |
1 pinch red pepper flakes (optional) |
2 cups half-and-half |
salt and pepper to taste |
Directions:
1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
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