Serves: 6
Cook Time: 45-55
Prep Time: 20
Total Time: 1hr 25 min

This hearty soup filled with vegetables, wild rice, and delicious almondmilk creamer is the perfect warm meal to enjoy on a cold, winter night.

INGREDIENTS

3 tbs olive oil

1 medium yellow onion, chopped

¾ cup diced carrot

1 cup diced celery

6 oz baby bella mushrooms, sliced

3 garlic cloves, minced

4 sprigs fresh thyme

2 tbs all-purpose flour

1 15 oz can cannellini beans, drained and rinsed

3/4 cup wild rice blend

4 cups vegetable stock

2 cups water

¾ tsp kosher salt

¼ tsp freshly cracked pepper

½ cup Unsweetened Almond Creamer

METHOD

1. Warm the olive oil in a large stock pot over medium heat. Add the celery, carrots, onions, a large pinch of salt, and a crack or two of fresh pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

2. Add the mushrooms, garlic, and thyme sprigs, and continue to cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.

3. Sprinkle the flour over the vegetables and stir to evenly coat. Cook for about 1-2 minutes.

4. Add the wild rice and the beans followed by the stock and the water, and give the soup a few good stirs to combine. Bring to a boil, then immediately reduce to a simmer.

5. Place the lid on the pot and allow the soup to simmer for 45-55 minutes, or until the rice is tender.

6. Stir in the almond creamer, and additional salt and pepper as needed. Enjoy while it's hot.