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Creamy Broccoli and Wild Rice Soup

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Creamy Broccoli and Wild Rice Soup
  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 4
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Dinner ready in 25 minutes! Enjoy this hearty broccoli, veggies and rice soup sprinkled with paprika.
By Pillsbury Kitchens
Updated Aug 27, 2010
Bake-Off® Contest 35, 1992
Bake-Off® Contest 35, 1992
Pat Bradley
Rohnert Park, California

Ingredients

  • 1 box (10 oz) frozen cut broccoli in a cheese flavored sauce
  • 1 box (10 oz) frozen white and wild rice
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery
  • 1/2 cup sliced almonds
  • 1/4 lb cooked ham, cubed (3/4 cup)
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups whole milk or half-and-half
  • Paprika

Steps

  • 1
    Cook broccoli with cheese sauce and rice as directed on boxes. Set aside.
  • 2
    Meanwhile, in 4-quart saucepan, melt butter over medium-high heat. Cook onion, celery and almonds in butter, stirring frequently, until vegetables are crisp-tender and almonds are lightly browned.
  • 3
    Stir in cooked broccoli with cheese sauce, cooked rice, ham, thyme, marjoram, salt and pepper. Stir in milk. Cook, stirring frequently, until hot. DO NOT BOIL. Sprinkle individual servings with paprika.

Nutrition Information

400 Calories, 23g Total Fat, 18g Protein, 30g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
1310mg
55%
Potassium
530mg
15%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
16%
Sugars
13g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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