There are several variations of this soup. Most wild rice soup recipes call for chicken, ham or bacon! We have substituted liquid smoke to get the flavor. We think you will fall in love with this recipe and the wild rice and almonds give such an "earthy" chewy delight!
6 T "Earth Balance" spread OR sticks
1 T onion, minced
1/2 c flour
3-4 c "Not-Chick'n" broth OR vegetable broth (we use low sodium)
2 c wild rice, cooked (1/2 c wild rice to 2 c water = approximately 1-1/2 c to 2 c cooked wild rice. Simmer for 45 minutes covered)
1/2 t liquid smoke
1/2 c carrot, shredded
3 T slivered OR sliced almonds
1 c soy creamer
2 T dry sherry OR dry red OR white wine
2 T liquid aminos
Melt the "Earth Balance" in a large soup pot or Dutch oven. Add the minced onion and simmer until softened. Blend in the flour and stir, gradually add the broth. Stir constantly and bring to a boil for approximately one minute. Add the cooked wild rice with the water (do not drain the rice). Add the liquid smoke, carrots and almonds, simmer for 5 minutes. Slowly add the soy creamer, sherry and liquid aminos. Heat until just heated through, do not let boil.
