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Wild Rice Soup I Recipe

Recipe by: Arlene Unvoas

"This soup has a bit of a nutty flavor. It is always a hit."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 10 m
  • Ready In1 h 20 m
  • 1Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
  • 2Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
  • 3Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
Ingredients
  • 8 servings
  • 270 cals
  • 1/3 cup wild rice
  • 1 tablespoon vegetable oil
  • 4 cups water
  • 1 onion, chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half cream
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    270
    14%
  • Fat:
    20.6
    32%
  • Carbs:
    16.2
    5%
  • Protein:
    5.8
    12%
  • Cholesterol:
    22
    7%

Based on a 2,000 calorie diet

3 Photos in the recipe
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