Try this Wild Rice Soup with Mushrooms recipe, or contribute your own.
Suggest a better description1. In a large pot heat oil over medium heat and stir in onions and celery. Cook until onion starts to soften.
2. Stir in mushrooms and cook another 3-4 minutes.
3. Stir in rice and carrots and cook a few minutes until rice is lightly toasted.
4. Add water, chicken bouillon, salt, and pepper. Bring to a boil, then reduce heat and simmer about 30 minutes, until rice is tender, but still slightly chewy. Stir in chopped cilantro.
5. Serve into soup bowls and top with shredded parmesan cheese, if desired. Serve with brown bread.
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Serving Size: 1 Serving (1010g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1122 | ||
Calories from Fat: 470 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 31.1g | 155 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 195mg | 60 % | |
Sodium 1863.3mg | 64 % | |
Potassium 2462.3mg | 65 % | |
Total Carbohydrate 112.1g | 33 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 108.2g | ||
Protein 54.7g | 78 % | |
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: 1122
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