Wild Rice Soup
(from kintyre’s recipe box)
Source: Bisquick Cookbook
Cook time: 20 minutesServes 5 people
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
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Melt margarine in 3 quart saucepan over medium-high heat.
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Cook celery, carrot, onions, and bell pepper in margarine about 4 minutes, stirring occasionally, until tender.
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Stir in Bisquick, salt and pepper.
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Stir in water, broth and wild rice.
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Heat to boiling, stirring frequently; reduce heat to low.
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Cover and simmer 15 minutes, stirring occasionally.
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Stir in half-and-half, almonds, and parsley.
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Heat just until hot (do not boil).