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Low-fat Creamy Wild Rice Soup

4 star rating
 

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Submitted by: Sarah L.

 

Packaged long grain-wild rice mix is the base for this soup, which has mushrooms, carrots and onion, plus skim milk and nonfat cream cheese for creaminess. Use either beef, chicken, or vegetable bouillon cubes.
 

Ingredients

  • 2 T. oil
  • 1 c. finely chopped onion
  • 3 medium carrots, diced
  • 2 cups fresh mushrooms, sliced
  • 1 6 oz. pkg. Uncle Ben's Long Grain & Wild Rice mix
  • 3 c. water
  • 2 bouillon cubes
  • 2 T. cornstarch
  • 1 cup skim milk
  • 1/2 tsp. salt
  • 4 oz. nonfat cream cheese, cut up
  • Salt and pepper (to taste)

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Method

In large saucepan, heat oil. Add onions, carrots, and mushrooms. Saute 5 minutes or until onion is transparent. Add rice package, water, bouillon, and salt. Bring to a boil. Reduce heat. Cover and simmer about 30 minutes, or until rice and vegetables are fully cooked. Remove from heat. In a separate bowl, mix cornstarch and 1/2 cup of the milk together until smooth. Add cornstarch to soup mixture. Bring to a boil, stirring constantly. Add remaining 1/2 cup of milk and heat through. Remove soup from heat and stir in cream cheese until melted. Season with salt and pepper.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Sarah L. ()

 

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