Wild Rice Soup - Diabetic Class

4 cup, chopped Carrots, raw
4 cup, diced Celery, raw
28.8 oz Birds Eye Cauliflower Florets, frozen (by NYREDFOX)
96 oz Broth (Swansons) Chicken 33% Less Sodium 8oz=240mL (by PRETTYHAPPY)
1 large Onions, raw
1 cup Wild Rice
1 tsp Pepper, black
1.5 tsp Thyme, ground
85 grams Cream Cheese, Fat Free
20 ounces Chicken Breast (cooked), no skin, roasted

Step 1
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Step 2
Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)



Serving Size: makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user PANDYJAN.