Prepare wild rice according to package directions to desired doneness (about 45 minutes); drain.
Meanwhile, in large stockpot or Dutch oven, heat oil over medium heat. Add leeks, carrots, celery and garlic; salt and pepper to taste. Sauté until softened (about 8-10 minutes).
Add in zucchini, squash, mushrooms and thyme; sauté until mushrooms are softened. Stir in flour, coating vegetables; cook 1 minute.
Stir in vegetable broth and wild rice. Bring to a boil; simmer 5 minutes. Stir in almondmilk; continue cooking until heated through (do not boil). Stir in almonds, if desired.
Copyright © 2012 Supervalu, Inc. All Rights Reserved.