Tomato Wild Rice Bisque

    1/4 cup finely chopped onion
    4 tbsp butter
    1/3 cup flour
    4 cups Swanson Chicken Broth
    1 can (28 oz) crushed tomatoes with puree
    2 cups cooked wild rice
    1/3 cup cooked, crumbled bacon (about six slices)
    1 tsp salt
    1 tbsp sugar
    1/4 cup finely sliced fresh basil or 1 tbsp dried basil
    freshly ground pepper, to taste
    1/2 cup half and half

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Cook over medium heat, stirring constantly until mixture boils. Stir in remaining ingredients; heat through - do not boil.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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