calico-wild-rice-soup

Calico Wild Rice Soup

3 Reviews Add a Pic
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“This is a very hearty and flavorful soup, I do believe all will enjoy it!!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
  2. In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
  3. In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

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Reviews (3)

Rate This Recipe
cherrybones
8

cherrybones

this is good, a tad bland. it ended up being really thick and not soupy at all. i think next time ill cut the rice in half and add garlic.

PEACELOVER
6

PEACELOVER

***** I tried this recipe and loved it! It is one of the best, nothing can compare. I give a great big 5 stars to Corwynn Darkholmetars for submitting this recipe. *PeaceLover*

feedme123
0

feedme123

Good, but it turned out a little bland.. but maybe that's because I had no tarragon in the house. Added some garlic and celety salt and it helped. I must get some 'gon so I can do Darkholme's recipe justice.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 49.8 g
  • 16%
  • Protein
  • 12.2 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Cream of Chicken with Wild Rice Soup

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