Smoky Wild Rice and Cheese Soup
Enjoy this velvety soup on a chilly autumn night with a loaf of crusty bread. The fixings—smoked Gouda, chopped apple, ale, wild rice, and cream—guarantee richness.
1 cup shredded smoked Gouda or cheddar cheese
2 teaspoons all-purpose flour
1 tablespoon finely chopped onion
1 teaspoon margarine or butter
2/3 cup reduced-sodium chicken broth
1/2 cup chopped cooking apple
1/4 cup cooked wild rice
1/4 cup brown ale or amber beer
1/8 teaspoon ground white pepper
1/3 cup half-and-half (light cream)
- In a medium bowl toss together the cheese and flour; set aside. In a small saucepan cook onion in hot margarine over medium heat until tender. Add broth, half of the apple, the cooked rice, beer, and white pepper.
- Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Reduce heat to low. Slowly stir in cheese until melted. Stir in half-and-half; heat through.
- To serve, divide the soup between 2 warm soup bowls. Sprinkle with the remaining apple.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): calories: 309, total fat: 20g, saturated fat: 13g, monounsaturated fat: 2g, polyunsaturated fat: 1g, cholesterol: 60mg, sodium: 1123mg, carbohydrate: 18g, total sugar: 4g, fiber: 1g, protein: 14g, vitamin A: 0%, vitamin C: 3%, calcium: 40%, iron: 2%, starch: 1diabetic exchange, high-fat meat: 2diabetic exchange, fat: .5diabetic exchange.
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