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Wild Rice Soup

Serves: 5
Total Calories: 853

Ingredients

2 medium stalks celery, slices (about 1 cup)
1 medium carrot, coarsely shredded (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 small green bell peppers, chopped (about 1/2 cup)
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup water
1 (10 1/2-ounce) can condensed chicken broth
1 cup half and half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Directions:

1. Cook and stir celery, carrot, onion and bell pepper in margarine in 3-quart saucepan until celery is tender, about 5 minutes.
2. Stir in flour, salt and pepper. Stir in wild rice, water and broth. Heat to boiling reduce heat. Cover and simmer 15 minutes, stirring occasionally.
3. Stir in remaining ingredients. Heat just until hot (do not boil).

1 SERVING: Calories 200 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 15mg Sodium 800mg Carbohydrates 19g (Dietary Fiber 3g) Protein 7g.

Nutritional Facts:

Serves: 5
Total Calories: 853
Calories from Fat: 143

This Wild Rice Soup recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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