Creamy Chick’n Wild Rice Soup

Creamy Chick’n Wild Rice Soup

Yield: 6 servings

1/2 cup blanched slivered almonds (or raw cashews)
1 cup water

1/4 tsp vegan lactic acid, optional
2 Tbsp grapeseed oil
½ a large onion, diced

4 large garlic cloves, minced
2 medium carrots, peeled and sliced

2 cups celery, diced

1 - 2 cups soy curls (reconstituted in boiling water, and chopped), or vegan store-bought chicken strips, or homemade gluten
6 cups chicken-like broth (or vegetable broth)
3 cups cooked wild rice
1/4 - 1/2 cup Maple Syrup (or to taste)

2 tsp Celtic grey sea salt (or to taste)


Instructions:

1.  Soak almonds (or cashews) for ½ hour in some boiling water.  Then add to blender or food processor with 1 cup water and the vegan lactic acid, and blend until very very smooth, about 4-6 minutes.  Set aside.
2.  In a heavy bottomed soup pot, on medium high heat, add the oil until it shimmers (or use broth for oil-free version).  Then add the onion, and brown until soft and starting to caramelize.  Then add in the celery and carrots and and sauté for another 3 - 5 minutes until softened.  Add garlic, stir for a minute or two.
3.  Add broth, wild rice, soy curls (or other vegan protein), and bring to a boil.  Reduce to a simmer, on low for 20 minutes.  Then add heavy almond cream and maple syrup.  Simmer on low until vegetables are soft (around 15 more minutes), stirring occasionally.
4.  Add salt to taste.  Depending on how salty your chicken-like broth is, I just add the sea salt and maybe a little more maple syrup at the end.  A pinch of cayenne pepper, or freshly cracked black pepper is delicious as well.  Enjoy!