Creamy Wild Rice Soup

When the weather cools,
soups are always a warm welcome...

Creamy Wild Rice Soup


1 onion, chopped
4 carrots, diced
3 celery stalks, diced
1/2 cup whole wheat pastry flour
4 cups vegetable stock/broth
2 cups water
2 cups wild rice, cooked
1 TBS sea salt
3/4 tsp curry powder
1/2 cup chopped parsley
2 cups milk

In a large saucepan,
cook onions in butter (or olive oil)
for 5 minutes or until tender.
Add carrots and celery;
cook for a couple of minutes.
Add vegetable stock and water,
stirring for 5 minutes on high heat.
Stir in wild rice and spices.
Reduce heat and stir in milk; cook thoroughly.
Add parsley and serve hot. :o)

As with most soups,
there are many variations you can have.
You can add whatever veggies you like
(in the photo above, I added green beans
because that's what we had).
You can, also, omit the milk, if desired.
You can do what ever additions, omissions,
and substitutions you'd like!
It's your soup. ;o)
Enjoy!


{recipe adapted from the book:
From the Kitchen of Two Sisters
by Danielle & Lindsay Voeller}