Ingredient of the Day
Here's a great recipe from "Light and Tasty" magazine. Enjoy.
CREAM OF WILD RICE SOUP
1 large onion, chopped; 8 cups chicken broth
3 cups cooked wild rice; 1 large carrot, shredded
1 cup cooked cubed chicken breast; 1 celery rib, chopped
1/4 cup butter or stick margarine; 1/4 teaspoon salt
1/2 cup all-purpose flour; 1/4 teaspoon pepper
1 cup fat-free evaporated milk
In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer.
Yield: 10 servings (2-1/2 quarts).
One serving (1cup) equals 180 calories, 6g fat (3g saturated fat), 25mg cholesterol, 899 mg sodium, 22g carbohydrate, 2g fiber, 11g protein
Note: I use reduced sodium chicken broth and the sodium level will be less. Also, I like my soup thick so I usually increase the celery and carrot amounts with no problem.
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