Creamy Vegetable Rice Soup (Gluten Free)

I wanted to make a nice dinner for my father in laws birthday. I decided to make a nice soup. It was so creamy and flavorful. I had wanted to make clam chowder, but realized I didn't have clams so I came up with this instead. You can add the vegetables you have on hand. Celery would be great in it too. The nice thing is I made it gluten free, so my mother in law could enjoy it too. Hope you enjoy it too!

Ingredients: served about 8 servings
5 T butter or coconut oil
3/4 to 1 white onion chopped in pieces
3-4 potatoes peeled and chopped into small pieces
1 C zucchini small pieces
3-4 garlic cloves minced
1 scallion chopped in tiny pieces
4 large carrots peeled chopped small pieces
2 C water
1/2 C quinoa flour or another whole grain flour
5 1/2 C milk (I used whole milk)
1/2 pint of whipping cream
2 tsp thyme
fresh herbs 1 tsp each marjoram, oregano, and basil *optional
2 tsp sea salt with iodine
1/2 tsp ground pepper
2 C cooked brown rice
more salt and pepper if needed

Directions:

1. Heat butter or oil in large cooking pot. Add all the vegetables and cook on med heat till softened. For about 8-10 min.

2. Then stir in water until heated and stir in quinoa flour, until it is all mixed in and smooth.

3. Stir in milk, cream, herbs, pepper and salt. Stir in brown rice.

4. Cook on med low. Do not let it boil. Cook for 5-10 min. Then turn down to low until ready to serve. (I had it on low for about 1 1/2 hours. It is nice to have time to have all the flavors work together.) You could put it in a crock pot as well.