We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Wild Rice Soup

(3)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 13 ingredients
  • 3 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Wild rice lends nutty taste to creamy soup. The yield is just right when cooking for one or two people.

Ingredients

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).
  • 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
Calories from Fat
170
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved