Wild Rice Soup

  • Prep 30 min
  • Total 30 min
  • Servings 5

Ingredients

  • 3 tablespoons butter
  • 1 cup sliced celery
  • 1 cup peeled, coarsely shredded carrot
  • 1 cup chopped onions
  • 3 tablespoons Gold Medal™ All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme leaves, if desired
  • 2 1/2 cups Progresso™ Chicken Broth
  • 1 can (15 oz) cooked wild rice
  • 1 cup half-and-half
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps

  • 1
    In 4-quart saucepan, melt butter over medium-high heat. Add celery, carrot and onions; cook 3 to 5 minutes, stirring occasionally, until tender.
  • 2
    Stir in flour, salt, pepper and thyme; cook and stir 1 minute. Stir in broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
  • 3
    Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.

  • To toast almonds for this Wild Rice Soup recipe, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
  • For an even more filling Wild Rice Soup, stir in diced cooked chicken with the half-and-half.
  • Like it cheesy? Serve soup topped with shredded cheddar cheese.

Nutrition Facts

Serving Size: About 1 1/4 Cups
Calories
270
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
8g
40%
Trans Fat
1/2g
Cholesterol
35mg
12%
Sodium
950mg
39%
Potassium
350mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
14%
Sugars
5g
Protein
7g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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