Missouri Dietetic Association (MDA)

MDA is the largest group of nutrition professionals (Registered, Licensed Dietitians) in the State of Missouri. MDA is the advocate of the dietetic profession serving the public through the promotion of optimal nutrition, health, and well being. MDA promotes sound nutrition to the public and monitors and responds to issues that have food, nutrition and health implications.

Soup for your Autumn table

Fall is a wonderful time of the year in Missouri. The summer heat fades and the cooler temperatures bring beautiful outdoor colors. Also with the cooler weather comes a craving for a hot, hearty meal—and soup fits the bill perfectly.
We can pack a lot of nutrition in a soup, using dried beans, whole grains, vegetables and even nuts. Soups are also versatile, and we can throw in an extra ingredient we especially like or happen to have on hand without worrying about messing it up. They are great for people trying to cut calories, as many soups can be a nutritious meal for less than 400 calories.
Soup can be a good time-saving meal. Just throw all of your ingredients into a crockpot and let it cook while you are at work. And best yet, soup makes a very economical meal. It’s a good way to get rid of some of your leftovers instead of throwing them out, and most main dish soups don’t need accompaniments to fill us up.
Quick, easy, nutritious, low calorie and low cost. How can you go wrong? Try this delicious soup!

Wild Rice Soup
1 lb. lean ground beef
1 cup shredded carrots
1/2 cup margarine
1/3 cup slivered almonds
1/4 cup finely chopped onion
1 tsp. seasoned salt
3/4 cup all-purpose flour
1 tsp. freshly ground pepper
6 cups ready-to-serve chicken broth
1 1/2 cups milk
4 cups cooked wild rice
1/4 cup dry sherry

Cook ground beef in a large pot, drain, and remove from pot. Set aside. Wipe out pot.
Melt margarine in same pot, add onion and cook for 2-3 minutes until tender. Stir in flour.
Cook for 1 minute, stirring constantly. Gradually whisk in broth. Cook for 6-8 minutes, until soup comes to a boil, stirring constantly.

Stir in meat, rice, carrots, almonds, salt and pepper. Simmer for 5 minutes, stirring occasionally. Stir in milk and sherry. Cook for 4-6 minutes or until heated through. (Do not boil.)

Garnish soup with fresh parlsey or chives, if desired.