Recipe Image

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

  • 5 m
  • 15 m
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.”


    • 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


  • 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.
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