Ingredients
10
10 servings
- •⅓ cup olive oil
- •¼ cup minced onion
- •½ cup diced celery
- •2 tablespoons minced garlic
- •1 cup all-purpose flour
- •6 cups vegetable broth
- •4 cups cooked wild rice
- •1 cup grated carrot
- •¼ cup sliced almonds
- •1 pinch red pepper flakes (Optional)
- •2 cups half-and-half
- •salt and pepper to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 281
- Carbohydrate: 31g
- Fat: 15g
- Fiber: 3g
- Protein: 7g
- Sugar: 3g
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