Creamy Wild Rice Soup

Creamy Wild Rice Soup

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

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

3

servings

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 medalĀ® 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
  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).
Makes 3 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Health Twist
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.
Special Touch
Top servings of this hearty soup with toasted cheese slices.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.