Creamy Crab and Wild Rice Soup

• Seafood

  • 1 bag Louis kemp crab delights

• Produce

  • 2 Garlic cloves
  • 1 tbsp Parsley, fresh
  • 1/4 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 2 cups Carrots and peas mix, frozen
  • 1 pinch Salt
  • 1 Salt and fresh ground pepper

• Dairy

  • 7 tbsp Butter
  • 1/4 cup Heavy cream
  • 1 1/4 cups Milk

Found on diethood.com

Description

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

Directions

• 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