Try this Wild Rice and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSource: Phyllis / Spence
Place the wild rice in a strainer and rinse carefully under running water. Place in a saucepan with the water and salt. Bring to a boil. reduce heat, cover, and simmer for 45 minutes until tender. Fluff with a fork, then drain all excess liquid. Set aside. Saute the leeks and mushrooms in melted butter until tender. Sprinkle with flour and cook for 1 minute. Add the chicken stock and stir until thickened. Cool slightly. Puree in batches in blender or food processor. Return to the pan and add the rice, salt and peper if desired. Heat slowly. If a thicker consistency is desired, stir in up to 3/4 cup of half and half.
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Serving Size: 1 Serving (553g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 361 | ||
Calories from Fat: 146 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 41.3mg | 13 % | |
Sodium 609.5mg | 21 % | |
Potassium 611.6mg | 16 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 39.7g | ||
Protein 13.3g | 19 % | |
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: 361
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