Try this Wild Rice Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionIn large Dutch oven or stockpot, heat oil over medium-high heat. Saute the onion, celery, carrot and bell pepper for 5-10 minutes before adding the garlic, mushrooms, thyme, white wine and pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer for 30 minutes or until the rice is tender. Add the spinach and cook for a few more minutes. Stir in the mild and season to taste with salt and ground black pepper. Serve warm.
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Serving Size: 1 Serving (422g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 227 | ||
Calories from Fat: 38 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 1155.8mg | 40 % | |
Potassium 652.6mg | 17 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 35.8g | ||
Protein 8.4g | 12 % | |
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: 227
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