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Main dishes

Wild Rice-Carrot Soup

Wild Rice-Carrot Soup recipe
Recipe and Photo by: Better Homes and Gardens
Just because the rice in our Wild Rice-Carrot Soup is wild doesn’t mean it's exotic. You'll find it in the rice aisle. Try it: Its nutty flavor is yummy.
time
prep:
15 min
total:
30 min
servings
total:
6 side-dish servings

What You Need

1
 14-ounce can reduced-sodium chicken broth
2-1/2
cups  sliced carrots
1/2
cup  chopped onion
1
 bay leaf
1/8
 teaspoon black pepper
1/8
 teaspoon ground cloves (optional)
1-1/2
cups  water
1/2
cup  light dairy sour cream
1
cup  cooked wild rice or long grain rice
1
 tablespoon snipped fresh parsley

Make It

1. In a large saucepan combine broth, carrots, onion, bay leaf, pepper, and, if desired, cloves. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until carrots are tender. Remove bay leaf. Cool slightly.

2. In a blender container or food processor bowl place carrot mixture, half at a time. Cover and blend or process until smooth. Return mixture to the saucepan. Stir in water. Bring just to boiling. Stir a small amount of liquid into sour cream. Return to saucepan along with the rice. Heat through but do not boil. Sprinkle with parsley. Makes 6 side-dish servings.

K:63174v0:148100     Copyright - © [1994-2013] Meredith Corporation
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