Creamy and delicious soup!
In large saucepan, melt butter over medium heat. Add mushrooms and cook 5 minutes. Add onion, celery, and carrots, then cook another 5 minutes. Reduce heat to low and stir in flour. Cook for another 5 minutes, stirring frequently to keep it from sticking. Gradually add the chicken broth and stir until slightly thickened. Add cooked chicken and cooked wild rice. Stir in half-and-half and wine. Heat thoroughly but do not boil.
Notes: This recipe came from my BSF friend in Dallas, Margaret Smith. I usually use chopped rotisserie chicken instead of cooking chicken breasts - much easier!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1457g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 2380 | ||
Calories from Fat: 1349 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.9g | 200 % | |
Saturated Fat 55.1g | 276 % | |
Monounsaturated Fat 57.5g | ||
Polyunsanturated Fat 25.5g | ||
Cholesterol 716.3mg | 220 % | |
Sodium 1135.9mg | 39 % | |
Potassium 3412.1mg | 90 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 66.4g | ||
Protein 179.6g | 257 % | |
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: 2380
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