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Wild Rice Soup
1 tbsp. plus 1 tsp. margarine
1/2 c. each chopped onion, chopped celery, and diced carrot
3 tbsp. all-purpose flour
2 c. low-fat milk (1% milk fat)
1 c. canned ready-to-serve chicken broth
2 oz. Cheddar cheese, shredded
1 c. cooked wild rice
2 tsp. chopped fresh parsley
1/8 tsp. each white pepper and salt
In 3 quart saucepan heat margarine over medium high heat until bubbly and hot; add onion, celery, and carrot and saute until onion is softened, 2 to 3 minutes. Sprinkle flour over vegetables and stir quickly to combine. Continuing to stir, gradually add milk; add broth and, stirring, bring just to a boil. Reduce heat to low, cover, and let simmer, stirring frequently, for 20 minutes. Add remaining ingredients to saucepan and cook, stirring constantly, until cheese is melted, 5 to 10 minutes (do not boil). Makes 4 servings, about 3/4 cup each.
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