Broccoli Wild Rice Soup

Broccoli Wild Rice Soup LT04, 262, 4 pts

Ingredients

5 cups water
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1/4 teaspoon salt
3 cups frozen chopped broccoli, thawed
1 large carrot, shredded
1/4 cup sliced almonds, toasted

Directions

In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds. Yield: 6 servings.

Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.

Nutritional Analysis: One serving (1-1/2 cups) equals 232 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 927 mg sodium, 35 g carbohydrate, 3 g fiber, 14 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat-free milk.

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I made this tasty soup tonight, Feb 23rd. Everyone liked it. Well, Aaron only ate the broccoli out of it, but that's more than he's been doing at dinner. This is a quick meal to put together. I toasted the almonds in the oven and over did it, so they added a smokey kind of flavor to the soup.