6 tablespoons margarine
2 medium onions
8 strips vegan bacon
1+ cup carrots, stew cut
2+ cups unpeeled red potatoes, stew cut
6 cups veggie broth
3 cups water
1 1/2 cups uncooked wild rice
5 tablespoons flour
1 cup non-dairy milk
1/2 - 3/4 cup nutritional yeast flakes
Melt butter in large soup pot over medium to medium-high heat. Add bacon pieces and onions; saute until onions are cooked and bacon starts to brown.
Add broth, water, carrots, potatoes, and rice. Cover and cook on medium until rice is chewy and done (about 40-45 minutes).
Combine flour and non-dairy milk in a tightly sealed jar and shake well; add to soup. (If this is too thick at this point, add a bit more water.)
Add nutritional yeast.