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Add a photoServings: 8
Ingredients
- 2/3 c. Wild rice
- 4 1/4 c. Chicken broth
- 1 dsh Black pepper
- 1 1/2 c. Shiitake mushrooms, sliced, or possibly regular fresh mushrooms
- 1/2 c. Shallots, or possibly onions, minced
- 2 Tbsp. Butter or possibly margarine
- 1 1/2 c. Cooked chicken, or possibly turkey
- 1/2 c. Fresh parsley, snipped
Directions
- Run cool water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 min, or possibly till the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter till tender, but not brown. Add in the mushroom mix, chicken and parsley to the soup. Heat through.
- Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 163 | |
| Calories from Fat 70 | 43% |
| Total Fat 7.79g | 10% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 245mg | 10% |
| Potassium 324mg | 9% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.42g | 0% |
| Protein 9.82g | 16% |
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