Recipe finder
Antlers Wild Rice Soup
- Makes: 6 to 8 servings
- Start to Finish 1 hr
Ingredients
-
1/2
cup
uncooked wild rice, rinsed and drained
-
3
14 -
ounce can
chicken broth
-
1
cup
chopped carrot
-
1/2
cup
chopped celery
-
1/2
cup
chopped onion
-
2
cups
sliced fresh mushrooms
-
2
tablespoons
butter
-
1/4
cup
all-purpose flour
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground black pepper
-
1
cup
whipping cream
-
2
cups
chopped cooked chicken
-
Snipped fresh chives (optional)
Directions
- In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
- Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings.
Nutrition Facts
(Antlers Wild Rice Soup)
Servings Per Recipe 6, Potassium (mg) 431, sodium (mg) 1016, fiber (g) 2, sugar (g) 4, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 364, vit. C (mg) 2, pro. (g) 20, Thiamin (mg) 0, carb. (g) 20, Fat, total (g) 24, vit. A (IU) 3110, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 109, calcium (mg) 50, Folate (µg) 36, sat. fat (g) 12, iron (mg) 1, Monosaturated fat (g) 7, Riboflavin (mg) 0, Niacin (mg) 9, Polyunsaturated fat (g) 2
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