Creamy Wild Rice Soup

Prepare wild rice per package instruction. This usually takes about one hour. Also toast ½ cup slivered almonds in advance.

Sauté in bottom of large soup kettle:
1/4 cup diced onion
1/4 cup margarine

Shake vigorously together in a closed container until blended and add to pot, stirring continuously or it may clump:
2 cups chicken broth (Herb Ox Chicken bullion; Kitchen Basics)
2/3 cup sweet rice flour

Add additional 4 cups of chicken broth. Stirring continuously~ bring to boil one minute, or until thickened.

Add following and simmer ten minutes, stirring occasionally:
½ - 1 cup shredded carrot
½ -1 cup diced ham or Canadian bacon
1 tsp salt
1/2 tsp thyme
1 cup prepared wild rice
1/2 cup instant brown rice

Stir in one or two cups milk or milk sub, depending upon desired thickness. Serve with toasted almond slivers. This is awesome.

Saute for 4-5 minutes, until soft:
1 Tbls butter or oil
1 medium chopped onion
1 Tbls minced gingeroot
1/2 teaspoon salt

Add, bring to low boil, reduce heat and simmer 30 minutes:
2 cups chicken stock/broth
4 cups "coined" carrots
1/2- 1 teaspoon ginger powder

Blend with immersion (or table top) blender, and add:
1/2 cup coconut milk
1/2 cup apple juice, chicken stock, or sweetened water to thin to desired consistency.

Garnish with sliced green onions or chives.

Sauté until soft:
1/3 cup olive oil
1 medium onion, chopped
1-2 cloves garlic

Add, bring to low boil, reduce heat and simmer 30 minutes:
32 oz of chicken broth/stock
1/2 cup uncooked white rice
1/2 head of cauliflower, chopped
broccoli stems, chopped
2 teaspoons salt and pepper to taste

Meanwhile, steam the bite size cauliflower and broccoli florets until tender, about 10 minutes.

Blend soup base with blender [the 'cream-less' cream of the soup], and add the steamed veggies.