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Creamy Wild Rice Soup

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By Betty Crocker Kitchens
Updated Mar 29, 2013
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Wild rice lends nutty taste to creamy soup. The yield is just right when cooking for one or two people.

Creamy Wild Rice Soup

  • Prep Time 20 min
  • Total 40 min
  • Servings 3
  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    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.
  • Step 
    3
    Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

Nutrition

365 Calories
19g Total Fat
12g Protein
36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
170
Total Fat
19g
Saturated Fat
11g
Cholesterol
50mg
Sodium
740mg
Total Carbohydrate
36g
Dietary Fiber
4g
Protein
12g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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