Creamy Wild Rice Soup

Health score
28%
Creamy Wild Rice Soup
40 min.
3
316kcal

Suggestions


Warm up your day with a bowl of Creamy Wild Rice Soup, a delightful blend of flavors and textures that will leave you craving more. This comforting soup is perfect for chilly evenings or as a starter for a cozy gathering with friends and family. With its rich, creamy base and the nutty goodness of wild rice, every spoonful is a taste of home.

Imagine the aroma of sautéed vegetables wafting through your kitchen as you melt butter and cook tender celery, carrots, and bell peppers. The addition of slivered almonds adds a delightful crunch, while fresh parsley brings a burst of color and freshness to the dish. This soup is not only delicious but also a nutritious option, with a balanced caloric breakdown that makes it suitable for various meal occasions, whether as a hearty snack or a satisfying starter.

Ready in just 40 minutes, this recipe is perfect for busy weeknights when you want something quick yet comforting. The creamy texture, combined with the earthy flavors of wild rice, creates a dish that is both indulgent and wholesome. So grab your saucepan and get ready to impress your taste buds with this delightful Creamy Wild Rice Soup!

Ingredients

  • tablespoons butter 
  • cup carrots shredded
  • cup celery stalks sliced
  • 10.5 ounces chicken broth canned
  • tablespoons flour all-purpose
  • 0.3 cup parsley fresh chopped
  • 0.5 cup bell pepper green chopped
  • cup half and half 
  • 0.5 cup onion chopped
  • 0.3 teaspoon pepper 
  • 0.3 cup slivered almonds toasted
  • cup water 

Equipment

  • sauce pan

Directions

  1. Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
  2. Stir in flour and pepper. Stir in wild rice, water and broth.
  3. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  4. Stir in half-and-half, almonds and parsley.
  5. Heat just until hot (do not boil or soup may curdle).

Nutrition Facts

Calories316kcal
Protein9.61%
Fat64.16%
Carbs26.23%

Properties

Glycemic Index
88.28
Glycemic Load
6.44
Inflammation Score
-10
Nutrition Score
21.669564993485%

Flavonoids

Cyanidin
0.3mg
Catechin
0.15mg
Epigallocatechin
0.31mg
Epicatechin
0.07mg
Eriodictyol
0.03mg
Naringenin
0.05mg
Apigenin
11.74mg
Luteolin
1.63mg
Isorhamnetin
1.65mg
Kaempferol
0.49mg
Myricetin
0.77mg
Quercetin
6.24mg

Nutrients percent of daily need

Calories:315.57kcal
15.78%
Fat:23.33g
35.9%
Saturated Fat:7.77g
48.58%
Carbohydrates:21.46g
7.15%
Net Carbohydrates:16.94g
6.16%
Sugar:8.54g
9.49%
Cholesterol:30.22mg
10.07%
Sodium:570.57mg
24.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.86g
15.73%
Vitamin A:8415.1IU
168.3%
Vitamin K:100.78µg
95.99%
Vitamin C:32.9mg
39.87%
Manganese:0.56mg
28.07%
Vitamin E:4.12mg
27.44%
Vitamin B2:0.46mg
26.8%
Phosphorus:187.45mg
18.74%
Fiber:4.52g
18.07%
Calcium:172.65mg
17.27%
Potassium:560.62mg
16.02%
Magnesium:60.94mg
15.23%
Folate:56.92µg
14.23%
Vitamin B1:0.2mg
13.04%
Vitamin B6:0.24mg
11.87%
Copper:0.24mg
11.83%
Vitamin B3:1.93mg
9.65%
Selenium:6.34µg
9.05%
Iron:1.56mg
8.69%
Zinc:1.1mg
7.32%
Vitamin B5:0.62mg
6.18%
Vitamin B12:0.18µg
3.04%