Minnesota Wild Rice Soup

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

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 281 Calories

Ingredients

• 1 cup all-purpose flour
• 2 cups half-and-half
• salt and pepper to taste
• 2 tablespoons minced garlic
• 4 cups cooked wild rice
• 1 pinch red pepper flakes
• 1 cup grated carrot
• 6 cups vegetable broth
• 0.25 cup minced onion
• 0.5 cup diced celery
• 0.25 cup sliced almonds
• 0.33333334326744 cup olive oil

Recipe Instructions

Step 1

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.

Step 2

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.