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    You are in: Home / Recipes / Creamy Wild Rice Soup Recipe
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    Creamy Wild Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    digifoo's Note:

    From "The Kitchen of Two Sisters" by Danielle and Lindsay Voeller with tweaks from a coworker and me.

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    Units: US | Metric


    1. 1
      In large saucepan, heat oil (or melt butter). Add onions and cook about 5 minutes or until tender. Add carrots, mushrooms and celery, cook for 2 minutes. Stir in flour, then add in vegetable stock, stirring on high heat. Stir in the wild rice and spices. Reduce heat and stir in cream; cook until thoroughly heated.
    2. 2
      Since I can't find wild rice, I usually use that wild/brown mixture I *can* find. I usually use half and half but it's extra creamy with cream (of course). I love this served with a slice of bread. The original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but I like it better without.
    3. 3
      To save dishes, I cook the rice in the same pot as the soup will be made. I just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.

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    Nutritional Facts for Creamy Wild Rice Soup

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 581.1
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 16.8 g
    Cholesterol 88.4 mg
    Sodium 1241.5 mg
    Total Carbohydrate 58.7 g
    Dietary Fiber 7.1 g
    Sugars 5.4 g
    Protein 13.1 g

    The following items or measurements are not included:

    vegetable stock

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