CREAMY WILD RICE SOUP

Creamy Wild Rice Soup image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 3

Number Of Ingredients 13

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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

Steps:

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.
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.
Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

Nutrition Facts : Calories 365, Carbohydrate 36 g, Cholesterol 50 mg, Fiber 4 g, Protein 12 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 740 mg

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