Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Bold fennel and mild leeks add incredible flavor to this hearty wild rice and shrimp soup recipe.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 cup
237 calories; protein 22.2g; carbohydrates 25.5g; dietary fiber 3.1g; sugars 3.6g; fat 5.2g; saturated fat 1.8g; cholesterol 128.3mg; vitamin a iu 2133.8IU; vitamin c 8mg; folate 54.4mcg; calcium 137mg; iron 2mg; magnesium 80.7mg; potassium 678.2mg; sodium 550.2mg.

2 lean protein, 1 1/2 starch, 1 vegetable