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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