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Steps
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).
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If you can't find the frozen cooked wild rice, use 1 1/4 cups from a 15-ounce can of cooked wild rice. Want to cook the wild rice yourself? Heat 1/2 cup uncooked wild rice and 1 1/4 cups water to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 40 to 50 minutes until wild rice is tender.
For 2 grams of fat and 245 calories per serving, omit the butter and spray saucepan with cooking spray before heating. Substitute 1 cup evaporated fat-free milk for the half-and-half.
Top servings of this hearty soup with toasted cheese slices.
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Nutrition Facts
Serving Size:1 Serving
Calories
365
Calories from Fat
170
Total Fat
19g
Saturated Fat
11g
Cholesterol
50mg
Sodium
740mg
Total Carbohydrate
36g
Dietary Fiber
4g
Protein
12g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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