Tofu wild rice soup (barrons)

Ingredients

Quantity		Ingredient
½	cup	Sliced carrots
½	cup	Chopped celery
2	smalls	Onions; chopped
1	cup	Tofu
		Or half-package
4	teaspoons	Chicken bouillon
1½	teaspoon	Cornstarch
3	cups	Cooked wild rice
4	cups	Lowfat 1% milk
1	teaspoon	Salt
2	tablespoons	Butter or margarine
¼	teaspoon	Pepper; or to taste

Directions

Pre-cook, onions, and celery slightly in advance. Cook wild rice according to directions or for about 40 min. in three cups of water. Add prepared tofu. Combine cornstarch, boullion, and milk. Shake well and add to wild rice and vegetables. Simmer for about 10 minutes or until flavors are well blended. Season to taste. Vary vegetables according to family taste or according to the season. Frozen vegetables can also be used. This is low calorie and tasty. You can also add slices of cooked chicken or turkey.

Instead of usong the bouillon cubes, you might like to cook a chicken, cool the broth and remove the chicken fat. Use the broth and chicken for the soup. This soup can be made ahead of time and refrigerated or frozen. 340 cals, 11g fat

Hanneman Fri, 06/12/98 Surfing Expedition Notes: Barron Specialties

Recipe by: Wild Rice Recipes Page By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.

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