Creamy Wild Rice Soup
1/2 cup unsalted butter
1 large onion, chopped
4 carrots, diced
1 (8-ounce) package mushrooms sliced
3 stalks of celery, sliced
1/2 cup Pamela’s pancake mix
6-8 cups vegetable stock
2 cups dry wild rice – cooked according to package directions
1 tablespoon salt
1 teaspoon dry mustard
3/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups rice milk or milk
1/2 cup chopped parsley
In a large saucepan, melt butter.
Add onions and cook for about 5 minutes or until tender.
Add carrots, mushrooms, and celery; cook for 2 minutes.
Stir in flour, then add vegetable stock, stirring for 5 minutes on high heat
Stir in the wild rice and spices
Reduce heat and stir in milk; cook until thoroughly heated.
Add parsley and serve.