Creamy Wild Rice Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 4 carrots, diced
• 8 ounces mushrooms, sliced
• 3 stalks celery, sliced
• 1/2 cup whole wheat flour
• 6 -8 cups vegetable stock
• 2 cups dry wild rice, cooked
• 1 tablespoon salt
• 1 teaspoon dry mustard
• 3 teaspoons curry powder
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 cups cream

Recipe

• 1 in large saucepan, heat oil (or melt butter). add onions and cook about 5 minutes or until tender. add carrots, mushrooms and celery, cook for 2 minutes. stir in flour, then add in vegetable stock, stirring on high heat. stir in the wild rice and spices. reduce heat and stir in cream; cook until thoroughly heated.
• 2 since i can't find wild rice, i usually use that wild/brown mixture i *can* find. i usually use half and half but it's extra creamy with cream (of course). i love this served with a slice of bread. the original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but i like it better without.
• 3 to save dishes, i cook the rice in the same pot as the soup will be made. i just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.