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