Wild Rice Soup
Equipment
- 3-quart saucepan
Ingredients
- 2 tablespoons butter
- 2 medium stalks celery sliced (1 cup)
- 1 medium carrot coarsely shredded (1 cup)
- 1 medium onion chopped (½ cup)
- 1 small green bell pepper chopped (½ cup)
- ¼ cup Original Bisquick or Bisquick Heart Smart mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme leaves if desired
- 1 cup water
- 1 can 10½ oz condensed chicken broth
- 1½ cups canned or frozen cooked wild rice
- 1 cup half-and-half
- ⅓ cup slivered almonds toasted*
- ¼ cup chopped fresh parsley
Instructions
- In 3-quart saucepan, melt butter over medium-high heat.
- Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
- Stir in Bisquick mix, salt, pepper and thyme.
- Stir in water, broth and wild rice.
- Heat to boiling, stirring frequently.
- Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in half-and-half, almonds and parsley.
- Heat just until hot (do not boil).
Notes & Wine Advice
To toast almonds, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.
Healthy twist :
To cut down on fat and calories, spray the saucepan with cooking spray before heating and omit the butter. Use Bisquick Heart Smart mix, substitute 1 cup evaporated fat-free milk for the half-and-half and decrease almonds to 3 tablespoons.Nutrition values
Calories: 320 kcal