Wild rice and mushroom soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6.0 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv2.0 cup, cubes Butternut Squash4.0 clove Garlic3.0 medium Carrots, raw3.0 stalk, large (11"-12" long) Celery, raw4.0 cup Wild Rice1.5 cup, pieces or slices Mushrooms, fresh0.5 medium (2-1/2" dia) Onions, raw3.0 tbsp Butter, unsalted1.5 cup Milk, 2%, with added nonfat milk solids, without added vit A0.5 cup Flour, white3.0 tbsp Salt
Cook veggies, broth, and rice until tender, in the last 10 min, mix milk butter flour til thick add to broth mix
Serving Size: Filled a 4 quart pot, estimated 16 1-cup servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user ACMALONE8.
Serving Size: Filled a 4 quart pot, estimated 16 1-cup servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user ACMALONE8.
Nutritional Info Amount Per Serving
- Calories: 110.2
- Total Fat: 2.9 g
- Cholesterol: 7.7 mg
- Sodium: 1,512.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.3 g
- Protein: 4.1 g
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