Rating: 4 stars
30 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

281 calories; protein 6.7g; carbohydrates 31.3g; fat 14.7g; cholesterol 17.9mg; sodium 311.1mg. Full Nutrition
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