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Wild Rice Soup




Source of Recipe


The Holly Clegg Trim & Terrific Cookbook


1/2 cup chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup all-purpose flour
3 cups canned fat-free (or homemade) chicken stock
1 (6-ounce) package long grain and wild rice
1 cup chopped cooked chicken or turkey
3 Tbs sherry

In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth and let the mixture come to a boil, stirring constantly. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve.

Makes 4 to 6 Servings