Low-Fat Wild Rice Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - Olive oil
  • 1 tablespoons - Minced onion
  • 3 cups - Fat-free chicken broth
  • 1/2 cans - Finely grated carrots
  • 2 cups - Cooked wild rice (abt 2/3 C raw)
  • 1/3 cups - Extra-lean ham, minced
  • 1/2 teaspoons - Salt
  • 3 tablespoons - Cornstarch
  • 1 cups - Fat-free half-and-half
  • 2 tablespoons - Dry sherry
  • 3 tablespoons - Chopped, slivered almonds, Toasted
  • whole - Minced parsley or chives for garnish, optional
  • Directions:

    Place olive oil in lrg. saucepan over med. heat. Add onion and saute, adding small amts. of chicken broth, if necessary to prevent burning, until softened, about 3- 4 min. Then add the remaining chicken broth & carrots; bring to a boil. Add the wild rice, harm & salt; simmer for about 5 min.

    Dissolve cornstarch in half-and-half, then slowly stir into the hot soup. Stirring constantly, thicken soup by bringing it to a boil. If it is not thick enough, dissolve 1 more cornstarch in a little cold chicken broth or water; add the mixture to the soup and bring back to a boil. If soup is too thick, add more fat-free half-and-half or chicken broth. Add the sherry.

    Serve topped w/ almonds and minced parsley or chives, if desired.

    Brief Description

    Tasty soup!

    Main Ingredient:

    Chicken broth; wild rice

    Category:  Soups

    Cuisine:  American


    SA Express newspaper

    Posted By:


    Posted On:

    September 2, 2012

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