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Cook'n with Betty Crocker 
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Wild Rice Soup |
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Serves: 5 Print this RecipeNative Americans called wild rice MAHNOMEN, or "precious grain." This delicacy isn't actually rice but is a grain from an aquatic plant. Cooks have used this native plant in many recipes, this creamy, chowderlike soup being one of the more popular creations. 2 medium stalks celery, slices (about 1 cup) 1 medium carrot, coarsely shredded (about 1/2 cup) 1 medium onion, chopped (about 1/2 cup) 1 small green bell peppers, chopped (about 1/2 cup) 2 tablespoons margarine or butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups cooked wild rice 1 cup water 1 (10 1/2-ounce) can condensed chicken broth 1 cup half and half 1/3 cup slivered almonds, toasted 1/4 cup chopped fresh parsley 1. Cook and stir celery, carrot, onion and bell pepper in margarine in 3-quart saucepan until celery is tender, about 5 minutes. 2. Stir in flour, salt and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. 3. Stir in remaining ingredients. Heat just until hot (do not boil). 1 SERVING: Calories 200 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 15mg; Sodium 800mg; Carbohydrates 19g (Dietary Fiber 3g); Protein 7g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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