Dissolve bullion or chicken base into broth to make a strong chicken stock. Add wild rice and bring to boil.
Saute onion, celery and carrots in butter. Add to boiled broth until tender. Add almonds and whipping cream just before serving.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4|
|Calories from Fat: 207 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 64.2mg||20 %|
|Sodium 1050.3mg||36 %|
|Potassium 397.7mg||10 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 25.8g|
|Protein 7.9g||11 %|
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Calories per serving: 344
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