Wild Rice Soup

(from kintyre’s recipe box)

Source: Bisquick Cookbook

Cook time: 20 minutes
Serves 5 people

Categories: dinner, not tried

Ingredients

  • 2 tablespoons margarine or butter
  • 2 medium stalks celery, sliced (1 cup)
  • 1 medium carrot, coarsely shredded (1 cup)
  • 1 medium onions, chopped (1/2 cup)
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1/4 cup Original Bisquick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup water
  • 1 can (10 1/2 ounces) condensed chicken broth
  • 1 1/2 cups cooked wild rice
  • 1 cup half and half
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup chopped fresh parsley

Directions

  1. Melt margarine in 3 quart saucepan over medium-high heat.

  2. Cook celery, carrot, onions, and bell pepper in margarine about 4 minutes, stirring occasionally, until tender.

  3. Stir in Bisquick, salt and pepper.

  4. Stir in water, broth and wild rice.

  5. Heat to boiling, stirring frequently; reduce heat to low.

  6. Cover and simmer 15 minutes, stirring occasionally.

  7. Stir in half-and-half, almonds, and parsley.

  8. Heat just until hot (do not boil).

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