Venison Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1T EVOO1 # ground venison.5 c. chopped onion.5 c. chopped celery1 clove garlic, minced1 c. shredded carrot4 c. chicken broth, light & low sodium3 c. cooked wild rice.25 t. seasoned salt1 t. chicken soup base.25 t. garlic salt.25 t. thyme, ground.25 t. sage, ground1 c. 2% milk
Cook venison in oil with onion and celery. When meat is browned and veggies are tender, add garlic and cook 1 minute. Remove from pot.
Whisk flour with 1/2 c. water for slurry. In now empty pot, bring chicken broth to a boil. Take ladle-fulls of boiling broth at a time, and whisk into flour/water mixture to temper. After adding about 2c. of hot liquid to the flour, slowly drizzle into boiling broth in pot, whisking all the while. Continue to boil, stirring constantly, until thick.
Add all ingredients except milk and simmer on low for 5 minutes, stirring occasionally. Stir in milk ad cook on low 5 more minutes until heated through - do not boil after adding milk.
Serving Size: Makes 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user SAGILGEN.
Whisk flour with 1/2 c. water for slurry. In now empty pot, bring chicken broth to a boil. Take ladle-fulls of boiling broth at a time, and whisk into flour/water mixture to temper. After adding about 2c. of hot liquid to the flour, slowly drizzle into boiling broth in pot, whisking all the while. Continue to boil, stirring constantly, until thick.
Add all ingredients except milk and simmer on low for 5 minutes, stirring occasionally. Stir in milk ad cook on low 5 more minutes until heated through - do not boil after adding milk.
Serving Size: Makes 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user SAGILGEN.
Nutritional Info Amount Per Serving
- Calories: 280.3
- Total Fat: 8.5 g
- Cholesterol: 67.2 mg
- Sodium: 573.9 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.5 g
- Protein: 23.4 g
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