Wild Rice Soup
"This is great!"
- Preparing Time: 1 hour and 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
soup
saute
wild rice
american
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 3 cloves garlic minced
- 0.25 cup butter
- 1 medium onion chopped
- 0.25 cup flour
- 2 boxes uncle ben's reg wild rice prepared as directed on box
- 2 14-oz can chicken broth
- 5 stalks celery maybe 4 - chopped
- 1 small bell pepper chopped (i usually leave this out)
- 5 mushroom sliced
- 1 pint heavy cream whip but not stiff
- 1 cup half-and-half cream maybe another 1/2 cup
- 1 cup almonds sliced
- 2 jars pimento
- 1 tony chacheres creole seasoning to taste
- Carbohydrate 25.4449775 g
- Cholesterol 247.845 mg
- Fat 86.649565 g
- Fiber 5.788875002563 g
- Protein 14.1053375 g
- Saturated Fat 47.56994325 g
- Serving Size 1 1 Serving (559g)
- Sodium 587.2565 mg
- Sugar 19.656102497437 g
- Trans Fat 5.01308324999999 g
- Calories 912 calories
Cook rice as directed and set-aside. Melt 1/2 stick butter in skillet. Saute celery, green pepper, onion, mushrooms, and garlic until tender. About 10 minutes. Add flour and cook 2 minutes while stirring. Add chicken broth, rice, pimientos and almonds. fold in heavy whipping cream adn 1 cup half n half (might need 1/2 cup more). Add salt, pepper, garlic, salt, and Tony Chacheres Creole seasoning to taste.
