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Wild Rice Soup


  • 1/2 cup chopped onion
  • 1/2 cup finely chopped, peeled carrots
  • 1/2 cup all-purpose flour
  • 3 cups canned, fat free, low sodium (or homemade) chicken stock
  • 1 (6 oz.) package long grain and wild rice
  • 1 cup chopped cooked chicken or turkey
  • 3 Tbsp. sherry (I use the cooking sherry)


In a large pot coated with nonstick cooking spray, saute the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth, stirring constantly. Let the mixture come to a boil. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken or turkey 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 servings.

By Connie from Oden, Arkansas

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