Creamy Crab and Wild Rice Soup
Creamy, hearty and extremely flavorful soup filled with crab meat, wild rice and colorful veggies.
Servings : 6 servings
Ingredients
- 1 cup uncooked wild rice
- 3 tablespoons butter
- 1 yellow onion , diced
- pinch salt
- 2 garlic cloves , minced
- 2 cups frozen carrots and peas mix
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- salt and fresh ground pepper , to taste
- 1 bag (8 ounces) Louis Kemp Crab Delights®, roughly chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1-1/4 cups milk
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley , for garnish
Instructions
- Prepare rice according to directions listed on the package.
- In the meantime, melt 3 tablespoons butter in a soup pot.
- Add onion and pinch of salt; continue to cook over medium heat for 2 to 3 minutes, or until tender.
- Stir in garlic and continue to cook for 30 seconds.
- Stir in frozen carrots and peas and cook for 2 minutes.
- Add vegetable broth; increase heat to medium-high, add crab meat and rice, and bring mixture to a boil.
- Lower heat to a simmer and continue to cook for about 5 minutes.
- In the meantime, melt 4 tablespoons butter in a saucepan; add flour and whisk continually for 1 minute.
- Continue to whisk and add the milk; continue to cook, stirring constantly until it thickens.
- Add the milk mixture to the soup and cook about 5 minutes longer, or until soup is thickened.
- Stir in heavy cream.
- Garnish with chopped parsley.
- Serve.
Nutrition
Calories: 312 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 10 g | Cholesterol: 49 mg | Sodium: 791 mg | Potassium: 252 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 5410 IU | Vitamin C: 7.8 mg | Calcium: 46 mg | Iron: 1.4 mg | Net Carbs: 30 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.