Wild Rice Chowder |
| 2 stalks celery, sliced 1 medium carrot, coarsely shredded 1 medium onion, chopped 1 small green pepper, chopped 2 T. margarine 3 T. flour 1 tsp. salt 1/4 tsp. pepper 1 1/2 c. cooked wild rice 2 c. chicken stock 1 c. milk 2 oz. cream cheese (low fat OK) 1/3 c. sliced almonds 1/4 c. fresh parsley, snipped |
Toast the almond slices on a cookie sheet in a 350 degree oven until golden brown, about 10 min. Set aside. In large (3 qt.) saucepan, cook and stir celery, carrot, onion and green pepper in the margarine until celery is tender (about 5 min.). Stir in flour, salt and pepper and cook until flour is absorbed. Stir in wild rice and chicken stock. Heat to boiling, reduce heat, cover and simmer 15 mins., stirring occasionally. Meanwhile, warm milk and whisk in cream cheese until dispersed. Stir into soup with almond and parsley and heat just until hot (avoid boiling). Serve with freshly ground black pepper. This soup is even more colorful if you substitute red pepper for half the green pepper. |
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