Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked wild rice
  • 3 tablespoons butter
  • 1 yellow onion (, diced)
  • pinch salt
  • 2 garlic cloves (, minced)
  • 2 cups frozen carrots and peas mix
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • salt and fresh ground pepper (, to taste)
  • 1 bag ((8 ounces) Louis Kemp Crab Delights®, roughly chopped)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh parsley (, for garnish)

Instruction

  • Prepare rice according to directions listed on the package.
  • In the meantime, melt 3 tablespoons butter in a soup pot.
  • Add onion and pinch of salt; continue to cook over medium heat for 2 to 3 minutes, or until tender.
  • Stir in garlic and continue to cook for 30 seconds.
  • Stir in frozen carrots and peas and cook for 2 minutes.
  • Add vegetable broth; increase heat to medium-high, add crab meat and rice, and bring mixture to a boil.
  • Lower heat to a simmer and continue to cook for about 5 minutes.
  • In the meantime, melt 4 tablespoons butter in a saucepan; add flour and whisk continually for 1 minute.
  • Continue to whisk and add the milk; continue to cook, stirring constantly until it thickens.
  • Add the milk mixture to the soup and cook about 5 minutes longer, or until soup is thickened.
  • Stir in heavy cream.
  • Garnish with chopped parsley.
  • Serve.