Try this Turkey Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionIn a large kettle or Dutch oven, saute onion, celery, and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add chicken broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper. Simmer for 20 minutes. Posted to EAT-L Digest 27 Dec 96 Recipe by: Taste of Home Dec/Jan 94 From: Rheba
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 10 | ||
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Calories: 1086 | ||
Calories from Fat: 783 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87g | 116 % | |
Saturated Fat 47.5g | 237 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 280mg | 86 % | |
Sodium 557.7mg | 19 % | |
Potassium 817mg | 22 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 50.8g | ||
Protein 26.4g | 38 % | |
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: 1086
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