½ Cup wild rice, uncooked
1 Cup cold water
4 Tbsp. olive oil
2 Onions, diced
3 Cloves garlic, minced
1lb. Mushrooms, sliced
1/3 cup flour
5 cups chicken stock or water
1 Cup soymilk
  Salt and pepper to taste
  (Parsley)

Instructions

1. Rinse rice under cold water. In a small saucepan, bring rice and water to a boil. Reduce heat, simmer covered for 40 minutes or until tender and rice begins to open and curl. Set aside.
2. In a stock pot, sauté onions until translucent, add garlic and mushrooms. Sauté until vegetables are soft, about 5 - 10 minutes.
3. Add flour, stirring until smooth. Gradually add stock or water, cook over medium heat, stirring often until mixture is thickened and bubbly, about 10 minutes.
4. Stir in wild rice and soymilk. Season to taste. Stir well and cook for another 5 minutes.
5. Garnish with chopped parsley if desired.