Wild Rice Soup

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

  • prep time 20 min
  • total time 40 min
  • ingredients 13
  • servings 3

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
  • 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).
  • 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%;
    Exchanges:
    2 Starch; 1 Vegetable;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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