Thursday, July 31, 2008

Cream of Wild Rice Soup

Get ready for some serious comfort food! This soup was great the first day and even better as leftovers for lunch today. I wish I could send the taste through the screen.
Cream of Wild Rice Soup

1 lg onion, chopped
2 lg carrots, chopped very small
2 rbs celery, chopped
1/4 C butter
1/2 C whole wheat flour
8 C chicken broth
3 C wild rice, cooked
1 C chicken breast, cooked and cubed
1/4 tsp salt
1/4 tsp pepper
1 C fat free evaporated milk
1/4 C minced chives
In large saucepan saute onion, carrots, and celery in butter until tender. Stir in flour until it is blended and then slowly pour in broth. Stirring to make sure that no clumping occurs. Stir in the rice, chicken, salt and pepper. Bring to boil over medium hear and cook until thickened. Stir in milk and cook for about 3 minutes longer. Garnish with chives. Makes 10 one cup servings.
cal- 180, fat-6g, fiber- 2g, protein- 11g

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