Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through. Recipe From: The Redstone Inn in Dubuque, Iowa. Penny Halsey (ATBN65B). Recipe By : Midwest Living, December 1995 Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 10:16:00 -0500 From: Martha Sheppard
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8|
|Calories from Fat: 114 (39%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 37.7mg||12 %|
|Sodium 531.7mg||18 %|
|Potassium 365.3mg||10 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 29.3g|
|Protein 14.6g||21 %|
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Calories per serving: 294
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