Wild Rice and Corn Chowder

Use organic ingredients whenever possible.

Put the water into a large pot and bring to a boil. Add the wild rice and cook over a low heat for 30 minutes. Then turn the heat to medium and add the broth and cauliflower. Cook for 20 minutes.

While the cauliflower is cooking melt the butter substitute in a saute pan over a medium low heat. Saute the carrot, celery, onion and garlic for ten minutes, stirring occasionally. Turn off the heat and stir in the flour and set aside.

When the cauliflower is tender, stir in the sauteed vegetables, corn, and 1 cup of rice milk and continue to simmer.

In a small bowl or cup mix the sour cream with the other cup of rice milk and add this into the soup. Stir in the salt and pepper. Simmer for 15 minutes or until the soup is hot and thickened.