Thursday, September 20, 2012

BEEFY WILD RICE SOUP

1/2 cup raw white rice
1 lb ground beef at least 85% lean
1 can (14-oz) low-fat chicken broth
1 can cream of chicken soup
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1 pkt (.4-oz) dry Ranch salad dressing mix
2 chopped green onions, tops included

Cook the rice according to the package directions. You should have about 1 1/2 cups cooked rice.

In a soup pot or Dutch oven, brown the ground beef, drain, rinse with hot water, return to pan.  Stir in the cooked rice, broth, undiluted soup, milk, cheese, carrots, and Ranch dressing mix.  Combine well and bring to a simmer over low heat.  Stir approximately every 15 minutes.

To serve, ladle into soup bowls and sprinkle the green onions over the top.   Garnish with a fancy cut green onion, if desired.


Yield: Approximately 6 servings

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