All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

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 2 cups half-and-half salt and pepper to taste

Nutrition Info

280.5 calories carbohydrate: 31.3 g cholesterol: 17.9 mg fat: 14.7 g fiber: 2.9 g protein: 6.7 g saturatedFat: 4.6 g servingSize: - sodium: 311.1 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

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.

10 servings

This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.