Venison Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Venison Wild Rice Soup calories by ingredient
Number of Servings: 7
Ingredients
-
1T EVOO
1 # ground venison
.5 c. chopped onion
.5 c. chopped celery
1 clove garlic, minced
1 c. shredded carrot
4 c. chicken broth, light & low sodium
3 c. cooked wild rice
.25 t. seasoned salt
1 t. chicken soup base
.25 t. garlic salt
.25 t. thyme, ground
.25 t. sage, ground
1 c. 2% milk
Tips
Can add mushrooms or additional salt and pepper to taste.
Directions
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.