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Name: Wild Rice Soup
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 3 tablespoon butter; 1 large carrot (or handful baby carrots) sliced; 1 large onion chopped; 1 clove garlic minced; 1 tablespoon flour; 3-4 cups chicken broth; 4 cups cooked wild rice about 1 1/2 cups raw; 1 bay leaf; 1 cup cream (heavy); freshly ground black pepper to taste; 1/2 lemon juiced; 1/4 teaspoon lemon zest; Salt to taste; fresh parsley minced; optional; cooked chicken shredded or chopped

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INGREDIENTS

3 tablespoon butter
1 large carrot (or handful baby carrots) ; sliced
1 large onion ; chopped
1 clove garlic ; minced
1 tablespoon flour
3-4 cups chicken broth
4 cups cooked wild rice ; about 1 1/2 cups raw
1 bay leaf
1 cup cream (heavy)
freshly ground black pepper ; to taste
1/2 lemon juiced
1/4 teaspoon lemon zest
Salt ; to taste
fresh parsley ; minced
optional
cooked chicken ; shredded or chopped

Recipe

INSTRUCTIONS

Melt butter in a heavy soup pot. Add carrot, onion, and garlic. Cook over medium heat until the onion is translucent and the carrots just tender (around 12 minutes). Sprinkle the flour over the vegetables and stir for one minute to let it absorb the butter. Add 3 cups chicken broth, 3 cups cooked rice, and the bay leaf. Simmer for 15 minutes.

Remove bay leaf. Puree the mixture with an immersion blender.

Add remaining rice, cream, pepper, and lemon juice and zest. If adding chicken, add cooked chicken at this time. Add salt if needed.

Add more chicken broth or water to make less thick if desired.

Garnish with fresh parsley.

(Can use nonfat evaporated milk for cream.)

NOTES

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Wild Rice Soup

3 tablespoon butter
1 large carrot (or handful baby carrots) sliced
1 large onion chopped
1 clove garlic minced
1 tablespoon flour
3-4 cups chicken broth
4 cups cooked wild rice about 1 1/2 cups raw
1 bay leaf
1 cup cream (heavy)
 freshly ground black pepper to taste
1/2 lemon juiced
1/4 teaspoon lemon zest
 Salt to taste
 fresh parsley minced
 optional
 cooked chicken shredded or chopped

Remove bay leaf. Puree the mixture with an immersion blender.

Add remaining rice, cream, pepper, and lemon juice and zest. If adding chicken, add cooked chicken at this time. Add salt if needed.

Add more chicken broth or water to make less thick if desired.

Garnish with fresh parsley.

(Can use nonfat evaporated milk for cream.)

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Nutrition

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Serving Size: 1 Recipe (1160g)
Recipe Makes: 1 Serving

Calories: 1331
Calories from Fat: 343 (26%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 3.3g
Cholesterol 91.5mg		28 %
Sodium 436mg		15 %
Potassium 1244.3mg		33 %
Total Carbohydrate 223.5g		66 %
	Dietary Fiber 21.9g	87 %
	Sugars, other 201.7g
Protein 38.9g		56 %
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.

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Calories per serving: 1331

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