Cream of Wild Rice Soup

Serves: 8
Total Calories: 697


1/3 cup wild rice, uncooked
1 tablespoon olive oil
7 cups chicken broth, divided
1 onion, chopped
1 stalk celery, minced
1 carrot, peeled and minced
1/2 cup butter
1/2 cup all-purpose flour
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon dried rosemary


Combine rice, oil and 4 cups broth in a large saucepan; bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes. Melt butter in a Dutch oven over medium heat; sauté onion, celery and carrot until almost tender. Blend in fl our; cook and stir for 2 minutes. Add undrained rice and remaining broth; bring to a boil. Cook until slightly thickened. Stir in half-and-half, salt and rosemary. Reduce heat to low; simmer for 20 minutes, until rice is tender.

Tip: Try using fat-free half-and-half in cream soup recipes. You'll get all the delicious richness without the calories of regular half-and-half.

Nutritional Facts:

Serves: 8
Total Calories: 697
Calories from Fat: 152

This Cream of Wild Rice Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

More Recipes from the Comfort Foods Cookbook:
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