Source: Pinch of Yum, from Cambridge Medical Center cookbook
In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth – do not drain.
In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, pimiento, and sherry).
Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors merry and the more it will thicken.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1078 | ||
Calories from Fat: 750 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.3g | 111 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 31.1g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 202.4mg | 62 % | |
Sodium 922mg | 32 % | |
Potassium 690.1mg | 18 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 31.7g | ||
Protein 48.6g | 69 % | |
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: 1078
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