To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan, bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until most of kernels have popped. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place in oven (20 to 30 min) Remove to base and garnish with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will wish you had made a double batch.) NOTE: I always use fresh mushrooms when I make this soup. Usually using about 1 pound (sliced). I have also substitued canned condensed milk for the cream or used half and half. Recipe by: Dunghanrach Stoneware Pottery Posted to Bakery-Shoppe Digest V1 #191 by email@example.com (Marilyn Garcia) on Aug 16, 1997
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|Serving Size: 1 Serving (1692g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1031 (61%)|
|Amt Per Serving||% DV|
|Total Fat 114.6g||153 %|
|Saturated Fat 69.7g||348 %|
|Monounsaturated Fat 31.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 387.1mg||119 %|
|Sodium 3984.3mg||137 %|
|Potassium 1025.4mg||27 %|
|Total Carbohydrate 134.9g||40 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 125g|
|Protein 32.1g||46 %|
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Calories per serving: 1682
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