Lunch
Creamy Wild Rice Soup
Description
Wild rice lends nutty taste to creamy soup. The yield is just right when cooking for one or two people.
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
Directions:
- 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.
- 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.
- Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle)
