Creamy Wild Rice Soup

• 1/2 cup wild rice, uncooked
• 4 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1/2 cup finely chopped onions
• 2 carrots, chopped Target 2 lb For $3.00 thru 02/06
• 1/4 cup flour
• 4 cups fat-free reduced-sodium chicken broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/4 tsp. pepper
• 2 Tbsp. chopped fresh chives

1. Cook rice as directed on package, omitting salt.
2. Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp.
3. Remove from pan with slotted spoon, reserving 1 Tbsp.
4. drippings in pan.
5. Drain bacon on paper towels.
6. Add onions and carrots to drippings in pan; cook 5 min.
7. or until crisp-tender, stirring occasionally.
8. Stir in flour; cook and stir 1 min.
9. Add broth; stir.
10. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min.
11. or until vegetables are tender, stirring occasionally.
12. Stir in rice, cream cheese spread and pepper.
13. Cook and stir 3 min.
14. or until cream cheese is melted and soup is thickened.
15. Stir in half the bacon.
16. Ladle soup into soup bowls; top with remaining bacon and chives.

wild rice, bacon, onions, carrots, flour, chicken broth, philadelphia cream cheese, pepper, fresh chives

Taken from www.kraftrecipes.com/recipes/creamy-wild-rice-soup-121805.aspx (may not work)