Cathie's Cream of Wild Rice Soup

Preparation:  15 min. Cooking: 45 min. Total: 60 min.
Recipe photo
  • 1/2 Cup unsalted butter
  • 1 onions , finely diced
  • 1 carrots , finely shredded
  • 2 celery stalks , finely diced
  • 1 small green bell peppers , seeded and finely diced
  • 1/2 Cup sliced mushrooms
  • 1 Cup all purpose flour
  • 2 Quart chicken stock
  • 3 Cup cooked wild rice
  • 1 Cup half and half
Melt butter in a large pot over medium high heat. Saut'e vegetables 3-5 minutes until slightly softened. Reduce heat to medium low. Stirring constantly, add flour a little at a time until flour is well blended. Do not let flour brown. Slowly whisk in stock, stirring until mixture is mixed thoroughly. Increase heat to medium high and bring to a gentle boil, stirring frequently. Stir in rice and salt and pepper to taste. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Stir in half and half just until heated through. Do not boil. Serve hot. (Variation: Add 1 cup cooked diced chicken or ham with wild rice.
Calories
210 Cal
Fat
11 g
Carbs
20 g
Protein
7 g
Fiber
1.5 g
Sugar
1.7 g
Cholesterol
28 mg
Sodium
540 mg


Nutrients

Fiber     1.5 g
Fat     11 g
Sugar     1.7 g
Carbs     20 g
Protein     7 g
Calories     210 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     3.1 g
Fat, Sat     6.6 g
Fat, Trans     0 g
Fat, Percent     49 %

Vitamins

Vitamin, K     4.6 mcg     3.8 %
Vitamin, A     1000 IU     34 %
Vitamin, B12     0.3 mcg     10 %
Niacin     3.6 mg     22 %
Riboflavin     0.2 mg     14 %
Vitamin, C     6.1 mg     6.8 %
Vitamin, D     0.5 IU     0.1 %
Vitamin, B6     0.1 mg     7.7 %
Vitamin, E     0.5 mg     3.4 %
Panto, Acid     0.3 mg     5.8 %
Choline     21 mg     3.8 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     39 mcg     3.9 %
Phosphorus     120 mg     18 %
Magnesium     22 mg     5.3 %
Copper     0.2 mcg     19 %
Fluoride     100 mcg     2600 %
Zinc     1 mg     8.7 %
Cholesterol     28 mg     0.3 %
Sodium     540 mg     36 %
Selenium     4.7 mcg     8.6 %
Manganese     0.4 mg     5.5 %
Potassium     280 mg     6 %
Iron     1.2 mg     15 %