Wild Rice Soup

Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.

• Calories: 252 Calories

Ingredients

• 2 tablespoons butter
• 1 cup water
• 3 tablespoons all-purpose flour
• ⅓ cup blanched slivered almonds
• 1 cup half-and-half
• ¼ teaspoon ground black pepper
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 cup shredded carrots
• ¼ cup fresh parsley
• 1 ½ cups wild rice, cooked
• 1 (10.5 ounce) can chicken broth

Recipe Instructions

Step 1

In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.

Step 2

In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.

Step 3

Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.

Step 4

Stir in half and half, almonds and parsley. Heat until hot and serve.