A wheat-free version of our best selling Cream of Wild Rice Soup. It's still thick and creamy, still loaded with wild rice. 45 minute stovetop cook time, or use your crockpot. All you need to add is one-half cup of cream (half and half) just before serving.  Important note: We use wheat flour, eggs, dairy, and tree nuts in our assembly kitchen. Net wt. 6 oz (170g) Makes 5 8-oz servings   Cooking Directions       1.     Open package and set aside the small pouch that contains white cornstarch.                                                                  2.     Put 5 cups water into a 3-quart soup pot. Add contents of rice-veggie-broth bag to cooking water. Bring to a boil, reduce heat and simmer for 35 minutes, or until wild rice is tender. 3.     In a small bowl, stir cornstarch into 1/2 cup cool water until dissolved. Pour into cooked soup and stir until soup thickens. Simmer 5 minutes more. 4.     Add 1/2 cup cream (half and half) and stir well. 5.     Adjust seasonings to taste and serve.