Wild Rice Soup Wild rice and vegetables make this a good winter soup.
In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.Advertisement
In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
Stir in half and half, almonds and parsley. Heat until hot and serve.
Per Serving: 252 calories; protein 8.7g; carbohydrates 22.6g; fat 14.8g; cholesterol 30.7mg; sodium 448.7mg.