Quick-as-a-Flash Wild Rice-Salmon Bisque

Quick-as-a-Flash Wild Rice-Salmon Bisque

0 Reviews
From: Diabetic Living Magazine

Hungry right now? This deliciously creamy soup—chock full of salmon, wild rice and vegetables—can be on the table in just 15 minutes.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups water
  • 1½ cups frozen chopped peppers, onions, and celery vegetable blend
  • ½ teaspoon dried dill weed
  • ½ cup light tub-style cream cheese
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1 (5 ounce) pouch cooked skinless, boneless pink salmon, coarsely flaked
  • 1 8.5-ounce pouch cooked whole grain medley brown & wild rice
  • 3 cups packaged fresh baby spinach leaves
  • ½ teaspoon lemon zest

Preparation

  • Prep

  • Ready In

  1. In an extra-large skillet combine water, chopped vegetable blend and dill weed; bring to boiling.
  2. Meanwhile, in a bowl whisk cream cheese and flour until smooth. Whisk in ½ cup of the milk until smooth. Add cream cheese mixture to soup. Whisk until well combined. Stir in remaining milk.
  3. Add salmon and rice. Cook, covered, 3 minutes. Remove from the heat. Stir in spinach. Sprinkle soup with lemon zest.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 247 calories; 8 g fat(4 g sat); 2 g fiber; 27 g carbohydrates; 16 g protein; 62 mcg folate; 40 mg cholesterol; 7 g sugars; 3,327 IU vitamin A; 18 mg vitamin C; 178 mg calcium; 2 mg iron; 622 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ lean-protein, 1½ starch, 1 fat, ½ vegetable

Reviews 0