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VEGETABLE WILD RICE SOUP

Active Time : 30 minutes
Total Time : 1 hour
Serves : 6 servings
INGREDIENTS
  • 3/4 cup cultivated wild rice
  • 1 tablespoon olive oil
  • 1 cup chopped leeks
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon chopped garlic
  • 4 cups chopped zucchini and/or summer squash
  • 1 8 ounce package baby bella mushrooms quartered
  • 1 3.5 ounce package shiitake mushrooms stems removed, sliced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/3 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 1/2 cups original almondmilk
  • 1/2 cup slivered blanched almonds optional
DIRECTIONS

Prepare wild rice according to package directions to desired doneness (about 45 minutes); drain.

Meanwhile, in large stockpot or Dutch oven, heat oil over medium heat. Add leeks, carrots, celery and garlic; salt and pepper to taste. Sauté until softened (about 8-10 minutes).

Add in zucchini, squash, mushrooms and thyme; sauté until mushrooms are softened. Stir in flour, coating vegetables; cook 1 minute.

Stir in vegetable broth and wild rice. Bring to a boil; simmer 5 minutes. Stir in almondmilk; continue cooking until heated through (do not boil). Stir in almonds, if desired.