Description
This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.
Ingredients
- ⅓ cup olive oil
- ¼ cup minced onion
- ½ 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
- ¼ cup sliced almonds
- 1 pinch red pepper flakes (Optional)
- 2 cups half-and-half
- salt and pepper to taste
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 10