Antlers Wild Rice Soup
From: Midwest LivingWhipping cream adds rich flavor to the broth in this chicken, vegetable, and rice soup. Serve it for dinner on chilly nights.
Servings: Makes 6 to 8 servings.
Total: 1 hr
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Ingredients
1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 cups sliced fresh mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whipping cream
2 cups chopped cooked chicken
Snipped fresh chives (optional)
Directions
1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings.
Nutrition Facts
Calories 364, Total Fat 24 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 109 mg, Sodium 1016 mg, Carbohydrate 20 g, Total Sugar 4 g, Fiber 2 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 5%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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