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Broccoli Wild Rice Soup - e-w

Source of Recipe

Quick Cooking 2000 – J. Sawyer; Dysart, IA
Broccoli Wild Rice Soup - e-w
Ready in 30 minutes or less
Serves: 8 (about 2 qts.)

1 6-oz. pkg. chicken and wild rice mix
5 c. water
1 10-oz. pkg frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsp. dried minced onion
1 10-3/4-oz. can reduced-fat reduced-sodium condensed cram of chicken soup, undiluted
1 8-oz. pkg. lite cream cheese, cubed

Optional: 1/2 c. slivered almonds

In a large saucepan, combine rice, contents of seasoning packet and water, bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cream cheese is melted Stir in almonds if desired.

One 1-cup serving w/o optional item equals: 178 calories…583 mg sodium…19 mg cholesterol…25 gm carbohydrate…7 gm protein…6 gm fat…2 gm fiber ++++ Exchanges: 1-1/2 starch…1 vegetable…1 fat ++++ WWP: 4