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Almond, Wild Rice, and Vegetable Soup

Janssen Bradshaw
  • minutes
  • Serves 4

INGREDIENTS

2

Carrots

2

stalks Celery

1 cup

Corn, frozen

1 cup

Mushrooms, fresh white or brown

1/2

Onion

3 cups

Vegetable broth

1 tsp

Mustard powder

1/2 cup

Wild rice

1/2 tsp

Black pepper

1 tsp

Curry powder

1/2 cup

Flour

1 tsp

Salt

1/3 cup

Almonds

4 tbsp

Butter

1 cup

Half-and-half

1 cup

Water