Wild Rice Soup with Extra Vegetables Recipe


2 Tablespoons butter
1 onion, chopped
2 Tablespoons minced garlic
¼ cup gluten-free flour
2 quarts chicken broth (switch to vegetable broth for vegan)
4 cups water
4 cups chopped carrots
2 cups chopped celery
2 cup chopped white mushrooms
1 bay leaf
2 Tablespoons dried parsley
1 Tablespoon dried thyme
1 cup rice
¼ teaspoon salt
½ teaspoon black pepper

  1. In a large 5 quart pot over medium heat melt butter, add onion and minced garlic. Toast for 2-3 minutes. Stir in flour and cook another 2 minutes.
  2. Slowly whisk in 1 cup of chicken broth. Pour the remaining chicken broth, water, carrots, celery, mushrooms, bay leaf, parsley, thyme, rice, salt and pepper.
  3. Bring mixture to a simmer. Cover pot and reduce heat to a low heat.
  4. Cook for 30-35 minutes. Or until rice is fully cooked and tender.

Original recipe and nutrition information visit: Wild Rice Soup with Extra Vegetables @ veggiebalance.com

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