Serves: 5
1. 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.
2. Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling reduce heat. Cover and simmer 15 minutes, stirring occasionally.
3. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 205 (Calories from Fat 100) Fat 11g (Saturated 6g) Cholesterol 30mg Sodium 390mg Carbohydrate 23g (Dietary Fiber 3g) Protein 7g % DAILY VALUE: Vitamin A 44% Vitamin C 18% Calcium 8% Iron 6% DIET EXCHANGES: 1 Starch 2 Vegetable 2 Fat
Lighter Wild Rice Soup: For 1 gram of fat and 150 calories per serving, spray saucepan with cooking spray before heating. Omit butter. Substitute 1 cup evaporated fat-free milk for the half-and-half.
Chicken-Wild Rice Soup: Stir in 2 cups cubed cooked chicken or turkey with the half-and-half.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Wild Rice Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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