Creamy Wild Rice Soup

Creamy Wild Rice Soup
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  1. ½ cup wild rice, uncooked
  2. 1 ½ cups water
  3. 1 cup sliced celery
  4. ½ cup coarsely shredded carrots
  5. 1 medium onion, chopped
  6. 1 bell pepper, chopped
  7. 1 package Gardein Chick’n Strips
  8. 3 Tbsp. flour
  9. ½ tsp. salt
  10. ¼ tsp. pepper
  11. 2 cups water
  12. 1 cup plain soymilk
  13. ¼ cup chopped fresh parsley
  14. "Better Than "Bouillon
  1. Cook wild rice in the water till done, about 30 minutes. In a large saucepan coated with cooking spray, over medium heat, cook the celery, carrots, onion and pepper till the celery is tender. Stir in the flour, salt and pepper. Add the broth. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Chop the Chick’n strips into bite size pieces. Stir into to the soup along with the parsley.