Wild Rice Soup

Serves: 5
Total Calories: 862


2 tablespoons margarine or butter
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 peppers, chopped (1/2 cup)
1/4 cup Original Bisquick®
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 (10 1/2-ounce) can condensed chicken broth
1 1/2 cups cooked wild rice
1 cup half and half
1/3 cup slivered almonds, toasted (see recipe)
1/4 cup chopped fresh parsley


1. Melt margarine in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in margarine about 4 minutes, stirring occasionally, until tender.

2. Stir in Bisquick, salt and pepper. Stir in water, broth and wild rice. Heat to boiling, stirring frequently reduce heat to low. Cover and simmer 15 minutes,
stirring occasionally.

3. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Serving: Calories 260 (Calories from Fat 145) Fat 16g (Saturated 5g) Cholesterol 20mg Sodium 700mg Carbohydrate 24g (Dietary Fiber 3g) Protein 8g %Daily Value: Vitamin A 32% Vitamin C 24% Calcium 10% Iron 8% DIET EXCHANGES: 1 Starch 2 Vegetable 3 Fat

BETTY'S TIP: Purchase canned wild rice to save on prep time. A 15-ounce can contains about 2 cups cooked wild rice.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 862
Calories from Fat: 151

This Wild Rice Soup recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.

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