Our favorite wild rice soup
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 445 | ||
Calories from Fat: 292 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 391.8mg | 14 % | |
Potassium 303.7mg | 8 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 28.4g | ||
Protein 8g | 11 % | |
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: 445
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