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| Wild Rice-Carrot Soup Ingredients 1 11-1/2-ounce can reduced-sodium chicken broth 2-1/2 cups sliced carrots 1/2 cup chopped onion 1 bay leaf 1/8 teaspoon 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 Directions 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 till carrots are tender Remove bay leaf. Then In a blender container or food processor bowl place carrot mixture, half at a time Cover and blend or process till smooth Return mixture to the saucepan Stir in water and 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 Fun soup to serve before your Easter Dinner! Taste of the Tunnels Index |
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