CLASSIC CREAMY WILD RICE SOUP

Classic Creamy Wild Rice Soup image

Enjoy this creamy soup made with wild rice and vegetables - ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 14

Ingredients

1/2 cup uncooked wild rice
1 3/4 cups water
2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) vegetable broth
1 cup half-and-half
1/3 cup slivered almonds, toasted*
1/4 cup chopped fresh parsley

Steps:

Cook wild rice in 1 1/4 cups of the water as directed on package.
In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Stir in remaining ingredients. Heat just until hot (do not boil).

Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g