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Preparation

1. Prepare the long grain and wild rice blend according to package instructions, omitting salt and seasoning packet if included
2. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
3. Dice the asparagus, carrots and onion. Mince the garlic.
4. In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.
5. Mix in the flour and cook over low heat for approximately 10 minutes, stirring frequently.
6. Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.
7. Dice the cooked chicken into small pieces. Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.
8. Fold in prepared rice, and serve.