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Creamy Wild Rice Soup Recipe
|Wild rice||1⁄2 Cup (8 tbs), uncooked|
|Low-sodium chicken broth||5 Cup (80 tbs), divided|
|Carrots||2 Medium, peeled and coarsely shredded|
|Onion||1 Medium, peeled, finely chopped|
|Celery ribs||2 , finely chopped|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Ground black pepper||1⁄4 Teaspoon|
|Dried savory leaves||1 Teaspoon|
|Lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 1053 Calories from Fat 297
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 78.1 mg
Sodium 1588.1 mg66.2%
Total Carbohydrates 152 g50.8%
Dietary Fiber 17.1 g68.3%
Sugars 29.9 g
Protein 49 g98.1%
Vitamin A 440.1% Vitamin C 80.6%
Calcium 49.4% Iron 49.3%
*Based on a 2000 Calorie diet
Combine rice and 2 cups broth in a large saucepan.
Bring to boil; cover and simmer about 1 hour, or until rice is tender.
In a medium skillet, combine margarine, carrots, onion and celery.
Cover and cook over medium heat until vegetables are soft, stirring occasionally.
Add mushrooms and cook, uncovered, about 1 minute, or until mushrooms are soft.
Stir in flour; gradually add remaining 3 cups broth, mixing well until smooth.
Cook over medium heat, stirring constantly, until thickened.
Stir in cooked rice, milk, salt, pepper and savory.
Simmer until heated through, stirring occasionally.
Add lemon juice; mix well.
Garnish with fresh dill, if desired.