Wild Rice Soup

(3)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 13 ingredients
  • 3 servings

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

Directions

  1. 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. 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. 3 Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved