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Creamy Wild Rice Soup

(1)
  0 reviews
  • 35 min prep time
  • total time
  • 10 ingredients
  • 6 servings
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Get a kick-start for this creamy chicken soup with canned soup, and intriguing nutty flavor from almonds and wild rice.

1 1/2
lb. lean ground beef
1/2
cup chopped onion (1 medium onion)
3/4
cup shredded carrot
2
(10 3/4-oz.) cans condensed cream of potato soup
1
(15-oz.) can cooked wild rice, drained
1 1/2
cups half-and-half
1
(14-oz.) can beef broth
1/2
teaspoon salt
1/4
cup slivered almonds, toasted, if desired
2
tablespoons chopped fresh chives, if desired

Steps

  • 1 In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  • 2 Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.
  • 1 In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  • 2 Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
470
(
Calories from Fat
225),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
),
Cholesterol
95mg
95%;
Sodium
1550mg
1550%;
Total Carbohydrate
33g
33%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
58%;
Vitamin C
4%;
Calcium
12%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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