Try this Tomato-Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionThis recipe came from the Recipe Weekly Newsletter that I get by E-Mail. Vegetable broth (Swanson has a canned version) could be substituted for the chicken broth. Place wild rice in small saucepan with 2-3 cups water. Bring to a boil and simmer for 30 minutes. Meanwhile, in a medium --3 quart--saucepan melt margarine. Add olive oil, onion, carrot and celery. Cook covered for about 10 minutes. Add one can tomatoes, 2 cups chicken stock and bring to a boil. Reduce heat to gentle boil, just above simmer and cook 20 minutes. Puree in blender or with mixer. Drain wild rice and add to soup with second can of tomatoes, basil, sugar, one grinding of pepper and last cup of stock. Cook 30 minutes at gentle simmer, add more water or stock if too thick. Posted to JEWISH-FOOD digest by Joyce Rosenfield
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Serving Size: 1 Serving (2561g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1627 | ||
Calories from Fat: 818 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.9g | 121 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 50g | ||
Polyunsanturated Fat 20.4g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 2597.1mg | 90 % | |
Potassium 2146.3mg | 56 % | |
Total Carbohydrate 152.7g | 45 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 144.1g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1627
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