Minnesota Wild Rice Soup

SUBMITTED BY: Chel

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

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USMETRIC

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.

Reviewed on Sep. 26, 2008 by Rachel

This soup was so good. My family and I are lactose intolerant so I substituted milk with Silk... MORE

Reviewed on Nov. 6, 2007 by cody

Thought this was kind of bland. I had Parmesan cheese in the fridge, and threw some in - was... MORE

Reviewed on Oct. 21, 2007 by mkj07

This turned out pretty good-- and was easy to make. I added the broth shortly after mixing in... MORE

Reviewed on Jan. 5, 2008 by MKTebbe

This is a VERY tasty soup and a full meal with some bread or rolls on the side! I added ham to... MORE

	Cooking Level: Expert Home Town: Santa Maria, California, USA Living In: Lakeville, Minnesota, USA
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