BROCCOLI WILD RICE SOUP

By stepjo7269

Taste of Home's Gifts from the Country Kitchen Cookbook p. 158.

Ingredients

• 5 cups water
• 1 package (6 ounces) long grain and wild rice mix
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1-1/2 cups fat-free milk
• 1 package (8 ounces) fat-free cream cheese, cubed
• 1/4 teaspoon salt
• 3 cups frozen chopped broccoli, thawed
• 1 large carrot, shredded
• 1/4 cup sliced almonds, toasted
• Directions
• ●In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
• ●Add the soup, milk, cream cheese and salt; stir until cheese is melted.
• ●Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender.
• ●Sprinkle with almonds.
• Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.

Details

Servings 6

Preparation

Step 1

Nutritional Analysis: One serving (1-1/2 cups) equals 232 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 927 mg sodium, 35 g carbohydrate, 3 g fiber, 14 g protein.