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Wild Rice Soup

(3)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 13 ingredients
  • 3 servings
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Wild rice lends nutty taste to creamy soup. The yield is just right when cooking for one or two people.

2
tablespoons butter or margarine
2
medium stalks celery, sliced (1 cup)
1
medium carrot, coarsely shredded (1 cup)
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
3
tablespoons all-purpose flour
1/4
teaspoon pepper
1
pouch (from 10-ounce package) frozen cooked wild rice (1 1/4 cups)
1
cup water
1
can (10 1/2 ounces) condensed chicken broth
1
cup half-and-half
1/3
cup slivered almonds, toasted, if desired
1/4
cup chopped fresh parsley

Steps

  • 1 Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
  • 2 Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  • 3 Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

Expert Tips

If you can't find the frozen cooked wild rice, use 1 1/4 cups from a 15-ounce can of cooked wild rice. Want to cook the wild rice yourself? Heat 1/2 cup uncooked wild rice and 1 1/4 cups water to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 40 to 50 minutes until wild rice is tender.

For 2 grams of fat and 245 calories per serving, omit the butter and spray saucepan with cooking spray before heating. Substitute 1 cup evaporated fat-free milk for the half-and-half.

Top servings of this hearty soup with toasted cheese slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
% Daily Value
Total Fat
19g
19%
Saturated Fat
11g
11%
Cholesterol
50mg
50%
Sodium
740mg
740%
Total Carbohydrate
36g
36%
Dietary Fiber
4g
4%
Protein
12g
12%
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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