pYou know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I... a class="read-more" href="http://www.tasteloveandnourish.com/2014/10/26/mushroom-wild-rice-soup/"continue reading »/a/p
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- I use a wild rice that has been cracked so that it will cook a bit quicker. If you can’t find a quicker cooking wild rice, use precooked wild rice and add it at the last five minutes of cooking time.
- To keep this vegan, omit the butter and use 2 tablespoons of olive oil and use vegetable broth.
- To keep this gluten-free, omit the flour completely. The soup will still be creamy and delicious.