Creamy Wild Rice Soup
 
 
Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it's so easy. I have to say, this is probably one of my favorites---rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. ;-)
Author:
Serves: 6
Ingredients
  • 1 Tbs olive oil
  • 3 cloves garlic, crushed or minced
  • 2-3 celery stalks, sliced thin
  • 1 medium onion, diced
  • 7 C vegetable broth
  • 1 C wild rice mix (I used Whole Foods 365 Everyday brand)
  • 1 large russet potato, peeled and diced
  • 1 carrot, grated
  • 2 bay leaves
  • Salt and pepper
  • 1 Tbs nutritional yeast
  • 4 Tbs Earth Balance
  • 6 Tbs flour (any variety)
  • 2 C almond milk
Directions
  1. In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.
  2. Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.
  3. Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You'll have a thick, batter-like consistency. Slowly add the almond milk---a little at time---and continue to stir until it is all incorporated and thickens. This shouldn't take more than 8-10 minutes.
  4. Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/04/11/creamy-wild-rice-soup/