Shrimp Wild Rice Soup

chef.rylan's picture

Jan. 10, 2012

Ingredients

Uncooked wild rice 1/2 Cup (8 tbs) , rinsed
Canned chicken broth 14 1/2 Ounce
Condensed cream of potato soup 21 1/2 Ounce (2 Cans, 10 3/4 Ounce Each)
Half and
Shredded swiss cheese 1 Cup (16 tbs)
Sliced green onions 1/4 Cup (4 tbs)
Frozen cooked shrimp 12 Ounce
Sliced toasted almonds 2 Tablespoon

Directions

MAKING

1. In large saucepan, add wild rice and chicken broth.

2. Bring the contents to boil.

3. Decrease heat. Cook under cover for 40 to 50 minutes, until tender.

4. Stir in the potato soup.

5. Add half-and-half, cheese and green onions.

6. Cook until cheese melts, stirring the contents in between.

7. Add the shrimp, cook until shrimp are heated, stirring in between. Do not let the contents boil.

SERVING

8. Use almonds to garnish serving.

9. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 594Calories from Fat 273

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 1477 mg61.54%

Total Carbohydrates 44 g14.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet