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Creamy Wild Rice Soup

Creamy Wild Rice Soup

This soup is great for a starter or as a meal with focaccia bread on the side.



  1. Heat canola oil in frying pan. Sauté onion, mushrooms and garlic until tender. Remove from heat.
  2. In medium saucepan, mix together chicken stock and milk over medium heat until it comes to a boil.
  3. Add mushroom mixture, bay leaf, parsley, flour, salt, pepper and wild rice to milk mixture. Stir occasionally and simmer for 20 to 30 minutes.
  4. Remove bay leaf and serve.

Yield: 6 to 8 servings

Nutritional Analysis Per Serving Calories 240 Fat 7g Saturated Fat 1gCholesterol 5mg Sodium 450mg Carbohydrates 33g Fibre 4g Protein 0g

Source: CanolaInfo Virtual Test Kicthen -


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