Creamy Wild Rice Soup
Ingredients
- ½ cup uncooked wild rice
- 1¾ cups water
- 2 tablespoons butter or margarine
- 2 medium stalks celery sliced (1 cup)
- 1 medium carrot coarsely shredded (1⁄2 cup)
- 1 medium onion chopped (1⁄2 cup)
- 1 small green bell pepper chopped (1⁄2 cup)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can 14 oz vegetable broth
- 1 cup half-and-half
- ⅓ cup slivered almonds toasted*
- ¼ cup chopped fresh parsley
Instructions
- Cook wild rice in 11⁄4 cups of the water as directed on package.
- In 3-quart saucepan, melt butter over medium heat.
- Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
- Stir in flour, salt and pepper.
- Stir in wild rice, remaining 1⁄2 cup water and the broth.
- Heat to boiling.
- Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in remaining ingredients.
- Heat just until hot (do not boil).
- *To toast almonds in microwave, place 1⁄2 teaspoon vegetable oil and the almonds in 1- or 2-cup microwavable measuring cup.
- Microwave uncovered on High 2 minutes 30 seconds to 3 minutes 30 seconds, stirring every 30 seconds, until light brown.
Notes / Tips / Wine Advice:
Wild rice isn’t rice? No, it’s an aquatic grass native to North America. The chewy texture of wild rice makes it a perfect meat substitute, but cooked white or brown rice can be used instead.
Nutritional Information
Calories: 270 kcal
