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|
|Calories from Fat: 750 (70%)|
|Amt Per Serving||% DV|
|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 %|
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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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