Wild Rice with Broccoli Soup

Name: Wild Rice with Broccoli Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 5 cups water; 1 package (6 ounces) long grain and wild rice mix; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 1-1/2 cups fat-free milk; 1 package (8 ounces) fat-free cream cheese, cubed; 1/4 teaspoon salt; 3 cups frozen chopped broccoli; 1 large carrot, shredded; 1/4 cup sliced almonds, toasted

TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD: 6 servings.

I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. —Martha Pollock, Oregonia, Ohio

Ingredients

5 cups water
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1/4 teaspoon salt
3 cups frozen chopped broccoli
1 large carrot, shredded
1/4 cup sliced almonds, toasted

Directions

1. In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.

Nutrition Facts

1-1/2 cups: 232 calories, 5g fat (1g saturated fat), 10mg cholesterol, 927mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 14g protein.

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