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Creamy Wild Rice Soup

Creamy Wild Rice Soup
 
Creamy Wild Rice Soup
This healthy recipe comes from NDSU Extension Service.

Ingredients

¼ c. butter

1 medium onion, chopped

8 ounces fresh mushrooms, sliced

½ c. carrot, finely chopped

¼ c. flour

¼ tsp. pepper

2 c. reduced-sodium chicken broth

1 (12-ounce) can evaporated skim milk

1 c. cooked wild rice, prepared according to the package directions

4 ounces low-fat cream cheese, cut into small cubes

Salt to taste (if desired)

Curry powder or paprika (optional)

Directions

In a large saucepan, melt butter over medium heat. Add onion, mushrooms and carrot; sauté until tender. Stir in flour, salt and pepper. Whisk in broth. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in milk and cooked wild rice. Stir in cheese until it melts and soup is heated. If desired, garnish with a sprinkle of spice.

Makes 6 servings. Without added salt, each serving has 230 calories, 11 grams (g) fat, 11 g protein, 22 g carbohydrate, 2 g fiber,  and 430 milligrams sodium.

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