Creamy Wild Rice Soup

Get a kick-start for this creamy chicken soup with canned soup, and intriguing nutty flavor from almonds and wild rice.

  • prep time 35 min
  • total time
  • ingredients 10
  • servings 6

Ingredients

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
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved