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Main dishes

Creamy Wild Rice Soup

Creamy Wild Rice Soup recipe
photo by:kraft
Even our two somewhat picky eaters ate this right up. Delicious and easy. I also added turkey.
posted by
 a cook
on 1/28/2012
50 min
50 min
4 servings
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What You Need

cup  wild rice, uncooked
slices  OSCAR MAYER Bacon, chopped
cup  finely chopped onions
 carrots, chopped
cup  flour
cups  fat-free reduced-sodium chicken broth
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
tsp.  pepper
Tbsp.  chopped fresh chives

Make It

COOK rice as directed on package, omitting salt.

MEANWHILE, cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.

ADD onions and carrots to drippings in pan; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. Add broth; stir. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Stir in rice, cream cheese spread and pepper. Cook and stir 3 min. or until cream cheese is melted and soup is thickened. Stir in half the bacon. Ladle soup into soup bowls; top with remaining bacon and chives.

Kraft Kitchens Tips

Serving Suggestion
Serve this creamy soup with a crisp, mixed green salad and cooked lean meat, poultry or fish.
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
If quick-cooking wild rice is available, prepare as directed cooking enough rice to make 1-3/4 cups cooked rice. Substitute this for the cooked regular wild rice.
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