 | | Wild Rice Soup - 3 Ww Points |
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1/4 cup butter or margarine
3 garlic cloves, finely chopped
2 medium carrots, coarsely shredded (1 cup)
2 medium onions, chopped (1 cup)
1/3 cup Gold Medal all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
3 cups cooked wild rice
2 cups water
2 cans (10 1/2 ounces each) condensed chicken or vegetable broth
1/2 cup chopped fresh parsley
2 cups half-and-half
1/4 cup dry sherry, if desired
2 cans (15 1/4 ounces each) whole kernel corn, drained
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| Instructions |
| Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender. Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat just until hot (do not boil). |
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| Makes 12 Servings. Per Serving: Calories 230 (Calories from Fat 90); Fat 10g (Saturated 6g); Cholesterol 25mg; Sodium 610mg; Potassium 400mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 8g -- % Daily Value: Vitamin A 48%; Vitamin C 10%; Vitamin D 0%; Calcium 6%; Iron 8%; Folic Acid 14% -- Diet Exchanges: 2 Starch; 1 1/2 Fat -- Weight Watcher Points - 5 Points -- Source: http://www.bettycrocker.com/ |
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