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This soup can be made with chicken or can be vegetarian (try with cooked mushrooms, winter squash, and/or white beans). For extra flavor, add fresh herbs, such as chopped chives*, parsley*, sage*, or thyme*.
Makes 10 Servings
Ingredients
2 tablespoons oil
1 cup onion*, chopped
1 cup carrots*, finely chopped
2 cloves garlic*, minced (or 1 teaspoon garlic powder)
3 cups chicken or vegetable broth or prepared bouillon
1 1/2 cups baking potato*, peeled and cubed
3 cups milk*
1/3 cup flour
2 1/2 cups American or cheddar cheese*, shredded (optional)
2 cups cooked chicken, cubed (optional)
2 cups cooked wild rice*
Salt and pepper
Directions
Heat oil in a large pot over medium-high heat. Add onion, carrots, and garlic. Cook and stir 3 minutes.
Add broth and potato. Bring to a boil. Cover and reduce heat. Simmer for 10 to 15 minutes or until potato is tender.
Combine milk and flour in a small bowl. Stir with a fork or whisk until blended.
Add the milk mixture to the pot. Cook and stir 5 minutes or until slightly thick. Remove from heat.
Add cheese and stir until cheese melts. Stir in cooked chicken and wild rice. Add salt and pepper to taste.
*WIC foods
Recipe source
Nutrition information per serving: calories 474, protein 19 grams, carbohydrates 36 grams, fat 30 grams, sodium 285 milligrams, dietary fiber 5 grams
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