Broccoli Wild Rice Soup Recipe

Broccoli Wild Rice Soup Recipe photo by Taste of Home

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"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."

This recipe is:

Quick

Diabetic Friendly

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Broccoli Wild Rice Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 package (6 ounces) chicken and wild rice mix
5 cups water
3 cups frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional

Directions

In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts).

Nutritional Analysis: One1-cup serving (prepared with reduced-fat, reduced-sodium soup and light cream cheese and without almonds) equals 178 calories, 6 g fat (0 saturated fat), 19 mg cholesterol, 582 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Broccoli Wild Rice Soup in Quick Cooking December 2000, p34