This family-pleasing wild rice soup is thickened with cream cheese and seasoned with crumbled bacon and chopped fresh chives.
What You Need
Original recipe yields 4 servings
1/2 cup wild rice, uncooked
4 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped onion s
2 carrot s, chopped
1/4 cup flour
4 cups fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 tsp. pepper
2 Tbsp. chopped fresh chives
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Let's Make It
Cook rice as directed on package, omitting salt.
Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
Add onions and carrots to drippings in pan; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. Add broth; stir. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Stir in rice, cream cheese spread and pepper. Cook and stir 3 min. or until cream cheese is melted and soup is thickened. Stir in half the bacon. Ladle soup into soup bowls; top with remaining bacon and chives.
Serve this creamy soup with a crisp, mixed green salad and cooked lean meat, poultry or fish.
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
If quick-cooking wild rice is available, prepare as directed cooking enough rice to make 1-3/4 cups cooked rice. Substitute this for the cooked regular wild rice.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.