Wild Rice Soup

WILD RICE SOUP


Tastes like rice pilaf, very mild. From the classic Betty Crocker cookbook, with my modifications.

2 tablespoons olive oil
2 medium stalks celery, sliced (I used my "chopper" for the celery, onion, and bell pepper. Then I used a cheese grater for the carrot.)
1 medium carrot, coarsely shredded
1 medium onion, chopped
1 small green bell pepper, chopped
3 tablespoons all-purpose flour (If you don't do gluten: I'm sure you could leave this out, or try gluten free flour. I think it's just to thicken it a bit)
1/4 teaspoon pepper
1 and 1/2 cups cooked black wild rice (I cooked the wild rice in the pressure cooker so it was really fast)
1 cup water
1 can chicken broth (or veggie broth)
1 cup almond milk (If you're allergic to almonds, you could use coconut/soy milk and do a different toasted nut)
1/2 cup toasted almonds (Put in oven under broil, watching VERY carefully until just toasted, not burned)
1/4 cup chopped fresh parsley
Season with salt



1. Medium-High heat: cook celery, carrot, onion, and bell pepper in olive oil about 4 minutes, stirring, until tender.

2. Stir in flour and pepper. Stir in wild rice, water, and chicken broth. Heat to boiling, reduce heat. Cover and simmer 15 minutes, stirring occasionally.

3. Stir in milk, toasted nuts, and parsley. Heat just until hot.

4. Season with salt to taste.