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Mixed Rice Soup

Diet.Guru's picture
Ingredients
  Instant chicken broth and seasoning mix 3 Cup (48 tbs)
  Margarine 1 Teaspoon
  Minced onion 1⁄4 Cup (4 tbs)
  All purpose flour 1 Teaspoon
  Water 2 1⁄4 Cup (36 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Cooked wild rice 1⁄2 Cup (8 tbs)
  Cooked long grain rice 1⁄2 Cup (8 tbs)
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Teaspoon
Directions

In 1 1/2-quart saucepan heat margarine until bubbly and hot; add onion and saute, stirring constantly, until translucent.
Add flour and stir quickly to combine; gradually stir in water.
Add sherry and broth mix and, stirring constantly, bring to a boil.
Reduce heat to low and cook, stirring, until mixture thickens.
Remove pan from heat; add rice and milk and stir to combine.
Return to low heat and cook until soup is heated through (do not boil); serve each portion garnished with 1 teaspoon chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 617 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 2398 mg99.9%

Total Carbohydrates 109 g36.2%

Dietary Fiber 4.8 g19.4%

Sugars 21.4 g

Protein 18 g36.2%

Vitamin A 21.1% Vitamin C 11.1%

Calcium 37% Iron 3%

*Based on a 2000 Calorie diet

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Mixed Rice Soup Recipe