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
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
-
Step1Melt 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.
-
Step2Stir 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.
-
Step3Stir 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 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved