Try this Brown and Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir in cooked rices, ham, pepper and thyme. Reduce heat and simmer, uncovered, about 5 minutes. Remove from heat. Stir in half and half and sherry. Return to heat and simmer another minute. Ladle into soup bowls and garnish with almonds. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden"
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Serving Size: 1 Serving (855g) | ||
Recipe Makes: 4 | ||
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Calories: 1287 | ||
Calories from Fat: 560 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.2g | 83 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 112.4mg | 35 % | |
Sodium 1235.9mg | 43 % | |
Potassium 1327.9mg | 35 % | |
Total Carbohydrate 143.8g | 42 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 136.6g | ||
Protein 37.8g | 54 % | |
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: 1287
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