Recipe: Sour Cream Wild Rice Soup (with bacon, onion and celery)

SOUR CREAM WILD RICE SOUP

3 slices bacon, chopped
1/2 cup chopped onion
1 cup chopped celery
1/3 cup all-purpose flour
1/8 teaspoon ground black pepper
1 (14 1/2 ounce) can no-fat chicken broth
2 cups cooked wild rice
1 cup nonfat sour cream
2 cups skim milk
Shredded carrots (optional, for garnish)

In 2-quart saucepan cook bacon over medium-high heat until bacon begins to brown (3 to 5 minutes). Add onions and celery; continue cooking, stirring occasionally, until bacon is brown and vegetables are crisply tender (5 to 7 minutes).

Reduce heat to medium; stir in flour and pepper. With wire whisk, stir in broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to full boil (3 to 4 minutes). Boil 1 minute stirring constantly.

Stir in wild rice, sour cream and milk. Continue cooking until heated through (4 to 6 minutes). Garnish with shredded carrots if desired.

Makes 6 servings
Source: Low Fat-No Fat Cooking