1 cup wild rice
1 vegan bouillon cube
1 small yellow onion, chopped
2 cloves garlic, chopped
2 large sliced carrots
2 medium cubed potatoes
3 stalks sliced celery
2/3 cup peas
1 tablespoons olive or vegetable oil
basil, parsley, pepper, rosemary, thyme to taste
4 cups creamy mushroom soup
1/3 cup plain soymilk
1 1/2 tablespoons flour
Heat oil. Sautee onions and garlic together in a large soup pot until colorful and fragrant but not browned.
Add three cups water, bouillon cube, and rice. Cook 15 minutes, stirring occasionally and adding water if needed.
Add 1 cup water and add potatoes. Boil ten minutes, then add other vegetables. Continue stirring as you add herbs and spices.
Add soup and mix in soymilk. If the soup looks too thin, add flour, but only if necessary. Continue stirring every few minutes until rice and potatoes are cooked. Serve in bread bowls or with warm biscuits.
(If you have lots of leftovers, this can also be used for casserole or "hotdish" as we Minnesotans call it)