Creamy Wild Rice Soup-Gluten Free

Creamy Wild Rice Soup


1/2 cup unsalted butter

1 large onion, chopped

4 carrots, diced

1 (8-ounce) package mushrooms sliced

3 stalks of celery, sliced

1/2 cup Pamela’s pancake mix

6-8 cups vegetable stock

2 cups dry wild rice – cooked according to package directions

1 tablespoon salt

1 teaspoon dry mustard

3/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

2 cups rice milk or milk

1/2 cup chopped parsley


In a large saucepan, melt butter.
Add onions and cook for about 5 minutes or until tender.
Add carrots, mushrooms, and celery; cook for 2 minutes.
Stir in flour, then add vegetable stock, stirring for 5 minutes on high heat
Stir in the wild rice and spices
Reduce heat and stir in milk; cook until thoroughly heated.
Add parsley and serve.

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