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Creamy Wild Rice Soup
Forks Over Knives
A delicious way to serve wild rice.
950 ml 4 cups vegetable stock
230 g8 oz. button mushrooms, quartered
180 ml3/4 c. uncooked wild rice, rinsed and drained
120 ml1/2 c. thinly sliced leek, white part only
4 cloves garlic, minced
240 ml1 c. chopped red bell pepper
120 ml1/2 c. chopped carrot
1 ml1/4 tsp. sea salt
59 ml1/4 c. almond flour
59 ml1/4 c. chickpea flour
15 ml1 T. snipped fresh thyme
15 ml1 T. white wine vinegar
Combine the stock, mushrooms, wild rice, leek and garlic in a soup pot. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open,) Stir in the bell peppers, carrot and salt. Cover and simmer 8 minutes more.
Combine the almond flour and chickpea flour in a small bowl; stir in 1/4 c. water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to 1/2 c. more water to reach the desired consistency. Stir in the thyme and vinegar.
I didn't have almond flour so I used ground almonds and liked it this way.