Try this Turkey and Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a saucepan and then add the carrots, mushrooms, celery and onion. Cook until the vebetable are crisp tender. Stir in flour and gradually add broth and milk, whisking until blended. Reduce heat to simmer. Add the prepared rice and cooked turkey. Simmer for 30 mins.
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Serving Size: 1 Serving (5413g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3157 | ||
Calories from Fat: 881 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.9g | 131 % | |
Saturated Fat 44.8g | 224 % | |
Monounsaturated Fat 29.4g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 623.5mg | 192 % | |
Sodium 1832.1mg | 63 % | |
Potassium 8325.9mg | 219 % | |
Total Carbohydrate 409.7g | 121 % | |
Dietary Fiber 74.8g | 299 % | |
Sugars, other 335g | ||
Protein 181.2g | 259 % | |
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: 3157
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