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Creamy Soy Curl Chicken and Wild Rice Soup

Adapted from http://tiphero.com/creamy-chicken-wild-rice-soup/

Ready In:
4hrs 30mins
Serves:
Units:

ingredients

directions

  • Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, onions, carrots, celery, garlic, bay leaf, broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours.
  • Rehydrate soy curls in broth until soft, drain and squeeze out water. Dice into bite sized pieces. Mix with rosemary and lemon juice and saute in olive oil until browned.
  • Melt butter in a small saucepan.
  • Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
  • Add the bechemel sauce and cooked soy curls to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
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RECIPE MADE WITH LOVE BY

@vegan mom
Contributor
@vegan mom
Contributor
"Adapted from http://tiphero.com/creamy-chicken-wild-rice-soup/"
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  1. vegan mom
    Adapted from http://tiphero.com/creamy-chicken-wild-rice-soup/
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