Creamy Wild Rice Soup Recipe

Creamy Wild Rice Soup Recipe photo by Taste of Home

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"My husband and I call this our favorite soup," writes Marilyn Ausland from her Columbus, Georgia kitchen.

This recipe is:

Quick

Diabetic Friendly

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Creamy Wild Rice Soup Recipe

Prep/Total Time: 20 min.

Yield: 3 Servings

10 10 20

Ingredients

1/4 cup chopped onion
1/4 cup thinly sliced celery
1/4 cup sliced fresh mushrooms
1 green onion, thinly sliced
1/4 cup reduced-fat butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup cooked wild rice
1/4 cup diced fully cooked lean ham
1-1/2 teaspoons diced pimientos
1/2 cup fat-free half-and-half
1 tablespoon sliced almonds, toasted, optional

Directions

In a large saucepan, saute the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos; heat through. Stir in half-and-half; heat through (do not boil). Sprinkle with almonds if desired. Yield: 3 servings.

Nutritional Analysis: One serving (1 cup) equals 221 calories, 9 g fat (6 g saturated fat), 30 mg cholesterol, 640 mg sodium, 27 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Originally published as Creamy Wild Rice Soup in Cooking for 2 Winter 2005, p43