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Hearty Wild Rice Soup

What you need: 

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

What you do: 

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.
Enjoy!

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
6-10
Recipe Category: 

SO HOW'D IT GO?

Very tastey and perfect for this cold winter day!  Omitted the bacon and added a small bag of organic spinach. Next time I'll add some mushrooms. Thanks for posting!!!

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Wonderful! I left of the vegan bacon. This recipe makes a lot of soup, my boyfriend and I have meals for a full week and I gave some to my boyfriend's aunt and she called me right after she ate it to tell me how great it was :D (I purposely didn't mention it had soy milk in it haha)

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I used smoked tempeh strips instead of the bacon, because vegan bacon always tastes really artificial to me.  The tempeh gave the soup a smoky, earthy flavor that wasn't overpowering.

ooo - Smoked tempeh is a great idea! I'll have to try that next time!

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This was good...I only used one onion, though, and three tablespoons of olive oil in place of the six tablespoons of margarine, which sounded excessive.  Also, I used smoked tempeh strips instead of the bacon, because vegan bacon always tastes really artificial to me.  The tempeh gave the soup a smoky, earthy flavor that wasn't overpowering.  Thanks for the recipe!

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Yum. I made this today for Thanksgiving, and it's so good. Everyone loved it. I used garlic and pepper for extra seasoning, and I didn't add potatoes as I already have a potato dish. Thanks.

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1. Use half (or less) of the butter - I was originally thinking about a roux with this recipe, but ended up not going that route.
2. Throw in a little fresh or powdered garlic.

I should have noted that other folks had these ideas also - my bad!

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On second thought, I did go back and add some water - maybe about 2 cups, not the full 3.  Should have used more celery too. 

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I thought this was pretty good!

I've lived in Minnesota my whole life, and have always liked wild rice soup.  I made the following changes:
Instead of bacon I used 1/4 tsp. of liquid smoke, which was actually a little too much, I think.
I omitted the 3 cups of water (still used 6 cups broth).
I only used 1/4 cup of nutritional yeast, and I think I will use less next time.
I used just one onion and added some celery.
I added 1/4 tsp garlic powder as others had suggested.
Also, I added a lot of salt.

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I've made this a few more times since my first posting, and I've done a couple of things that, IMO, improve the recipe.
1. Use half (or less) of the butter - I was originally thinking about a roux with this recipe, but ended up not going that route.
2. Throw in a little fresh or powdered garlic.
3. Rather than cooking the facke bacon in the pan with the onions, put it in the toaster or oven until it gets dark (but watch it carefully or it will burn quickly). This brings out more of the smokey flavor.

To me, this is as close to classic Minnesota wild rice soup as I've had since becoming vegan.

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I was really let down by this recipe.  It wasnt very flavorful, and I thought that the idea of fake bacon and wild rice was odd, but decided to be open minded. However,  I was right, it was a weird combination. 

:(

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