 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
|
My husband and I call this our favorite soup, writes Marilyn Ausland from her Columbus, Georgia kitchen. Ingredients:
1/4 cup chopped onion |
1/4 cup thinly sliced celery |
1/4 cup sliced fresh mushrooms |
1 green onion, thinly sliced |
1/4 cup reduced-fat butter |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup cooked wild rice |
1/4 cup diced fully cooked lean ham |
1-1/2 teaspoons diced pimientos |
1/2 cup fat-free half-and-half |
1 tablespoon sliced almonds, toasted, optional |
Directions:
1. In a large saucepan, saute the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos; heat through. Stir in half-and-half; heat through (do not boil). Sprinkle with almonds if desired. Yield: 3 servings.
|
|