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Bold fennel and mild leeks add incredible flavor to this hearty wild rice and shrimp soup recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp, if frozen. Halve the shrimp lengthwise. Rinse the shrimp; pat dry with paper towels. Set aside. Core and coarsely chop fennel bulb. If desired, set aside some of the fennel leaves for garnish.

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  • Heat oil and butter in a large pot over medium heat. Add the chopped fennel, leeks, and carrot; cook about 8 minutes or until tender. Stir in wild rice, salt, and pepper. Cook and stir 1 minute more. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until the rice is tender.

  • Whisk together milk and flour in a small bowl. Whisk the milk mixture into the soup along with chopped thyme. Cook and stir until the soup is thickened and bubbly.

  • Stir the shrimp into the soup. Simmer, uncovered, 2 to 3 minutes or until the shrimp are opaque. Stir in sherry. If desired, garnish with the reserved fennel leaves and/or thyme sprigs.

Nutrition Facts

237 calories; 5.2 g total fat; 1.8 g saturated fat; 128 mg cholesterol; 550 mg sodium. 678 mg potassium; 25.5 g carbohydrates; 3.1 g fiber; 4 g sugar; 22.2 g protein; 2134 IU vitamin a iu; 8 mg vitamin c; 54 mcg folate; 137 mg calcium; 2 mg iron; 81 mg magnesium;

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