Wild Rice Soup

Homemade wild rice soup ready in just 30 minutes! Mmm.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2

tablespoons butter or margarine

2

medium stalks celery, sliced (1 cup)

1

medium carrot, coarsely shredded (1 cup)

1

medium onion, chopped (1/2 cup)

1

small green bell pepper, chopped (1/2 cup)

1/4

cup Original Bisquick® or Bisquick Heart Smart® mix

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon dried thyme leaves, if desired

1

cup water

1

can (10 1/2 oz) condensed chicken broth

1 1/2

cups canned or frozen cooked wild rice

1

cup half-and-half

1/3

cup slivered almonds, toasted

1/4

cup chopped fresh parsley

1. 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.
2. 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.
3. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).

Makes 4 servings (1 1/4 cups each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Health Twist

To cut down on fat and calories, spray saucepan with cooking spray before heating. Omit butter. Use Bisquick Heart Smart® mix, substitute 1 cup evaporated fat-free milk for the half-and-half and decrease almonds to 3 tablespoons.

How-To

To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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