Creamy Wild Rice Soup

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

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( 3 Ratings)

3 Ratings

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Prep Time 20 min
Total Time 40 min
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 Gold medal® 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

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Directions

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).

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.