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Prep 10min
Total30min
Servings6
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Ingredients
2
tablespoons margarine or butter
1
large onion, chopped (1 cup)
2
medium carrots, cut into 1/4-inch slices (1 cup)
1/2
pound mushrooms, sliced (3 cups)
2
cups Progresso™ chicken broth (from 32 oz carton)
1
package (6.2 ounces) fast-cooking long grain and wild rice
1
can (15 1/4 ounces) whole kernel corn, drained
1
can (10 3/4 ounces) condensed cream of potato soup
2
cups milk
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Steps
1
Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
2
Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
3
Stir in corn, soup and milk; cook until heated through.
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Brush Italian dressing over purchased soft breadsticks, and sprinkle with grated Parmesan cheese. Bake until golden brown.
Turn this soup into Creamy Wild Rice and Ham Chowder by adding 1 cup diced fully cooked ham along with the corn in step 3. To garnish, sprinkle soup with toasted
sliced almonds before serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
245
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
10mg
Sodium
970mg
Total Carbohydrate
38g
Dietary Fiber
4g
Protein
9g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Skim Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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