SHRIMP AND WILD RICE SOUP

Shrimp and Wild Rice Soup image

Provided by Chef Greger

Categories Brunch

Time 1h25m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

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1/2 cup uncooked wild rice, rinced
14 1/2 ounces chicken broth
2 (10 3/4 ounce) cans condensed cream of potato soup
2 cups half-and-half
1 cup shredded swiss cheese
1/4 cup sliced green onion
12 ounces frozen cooked and peeled shrimp
salt and pepper
cayenne, may be added to spice it up (to taste)

Steps:

In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.

Nutrition Facts : Calories 349.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 161.9, Sodium 1236.9, Carbohydrate 24.3, Fiber 1.3, Sugar 2.7, Protein 24