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Creamy Wild Rice & Vegetable Stew

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Servings 8 -10

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 large leeks chopped
  • 6 cloves garlic chopped
  • 2 cans 4 cups chicken broth
  • 2 large potatoes chopped
  • 6 medium carrots chopped
  • 2 tbsp parsley minced
  • 1 tbsp black pepper
  • 1/2 tbsp salt
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 1/2 lb asparagus
  • 1 cup wild rice cooked
  • 1/2 lb spinach
  • 1-2 cups non-fat milk

Instructions
 

  • In a large pot over medium-high heat, sauté the onions, leeks and garlic in the 2 tbsp oil until slightly soft (about 5 minutes).
  • Add the 4 cups chicken broth to the pot along with the potatoes, carrots, parsley, salt, pepper, cayenne and cumin.
  • Bring the stew to a boil, then reduce to low and let simmer until potatoes are soft (about 30 minutes).
  • Add the asparagus and let the stew continue to cook for another 5 minutes.
  • Stir in the cooked wild rice, spinach and milk.
  • If desired, add cooked chicken before serving.

Notes

If you want a thicker soup, add a small amount of flour to the milk before adding it to the pot.