Brown And Wild Rice Soup Recipe
Servings: 4
Ingredients
- 6 Tbsp. Butter or possibly margarine
- 1/2 c. Shredded carrots
- 1/2 c. Sliced green onions, tops and all
- 1/2 c. All-purpose flour
- 4 c. Chicken stock
- 2 c. Brown rice, cooked
- 1/2 c. Wild rice, cooked
- 1/2 c. Chopped ham
- 1/4 tsp White pepper
- 1/4 tsp Thyme
- 1 c. Half and half
- 1/4 c. Toasted slivered almonds
- 1 Tbsp. Dry sherry, optional
Directions
- Heat butter in a large saucepan or possibly Dutch oven. Cook onions and carrots till crisp-tender. Blend in flour, the gradually add in stock. Cook, stirring constantly, till mix comes to a boil. Boil, stirring, one minute. Stir in cooked rices, ham, pepper and thyme. Reduce heat and simmer, uncovered, about 5 min. Remove from heat. Stir in half and half and sherry. Return to heat and simmer another minute. Ladle into soup bowls and garnish with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 4 servings | |
| Calories 788 | |
| Calories from Fat 268 | 34% |
| Total Fat 30.6g | 38% |
| Saturated Fat 16.53g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 900mg | 38% |
| Potassium 763mg | 22% |
| Total Carbs 105.51g | 28% |
| Dietary Fiber 6.9g | 23% |
| Sugars 2.77g | 2% |
| Protein 22.28g | 36% |
