Wild Rice Soup

From:  http://www.diabetesforecast.org/2008/nov/recipes/wild-rice-soup.html

8 generous size portions

Ingredients

2 Tbsp. olive oil
4-6 carrots, peeled and diced
4 celery stalks, diced
1 large onion, diced
2 bell pepper, diced (recommend one be orange or yellow)
2 cups low-fat, reduced-sodium vegetable broth

4 cups of water

  

Herb Bag 

6 sprigs fresh parsley 

6 sprigs fresh thyme 

1-2  garlic clove, peeled, left whole 

 dash crushed red pepper flakes 

2 cups un-cooked wild rice blend

2 cups original sugar-free almond milk

1/2 cup toasted almond slivers 

Directions

1.In a large saucepan, heat the oil over medium heat. Add the carrots, celery, onion, and bell peppers and sauté on medium-low for about 10 minutes. Add the broth and water and bring to a simmer.

2.To prepare the herb bag, add the herb bag ingredients to a square of cheesecloth, and tie it up. Place the herb bag in the simmering broth and vegetables. Continue to simmer for 15 minutes. Remove the herb bag from the broth.

3.Add the wild rice and simmer for 45 minutes more.

4.Add in the milk, almonds and heat through, but do not boil.