Pillsbury Recommends:

Creamy Broccoli and Wild Rice Soup

2 Ratings

2 Reviews

Prep 25 min
Total 25 min
Ingredients 13
Servings 4

Dinner ready in 25 minutes! Enjoy this hearty broccoli, veggies and rice soup sprinkled with paprika.

By Pillsbury Kitchens

Updated August 27, 2010

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 Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 210

% Daily Value

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;