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"I tasted this thick and hearty soup at a food fair I helped judge," writes Kathy Herink of Gladbrook, Iowa. "It didn't earn a ribbon, but I thought it was a real winner. The original recipe called for uncooked wild rice, but instead I use a quick-cooking rice blend."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 268 calories, 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Wild Rice Soup in Quick Cooking September/October 1998, p15
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Mar. 07, 2011 by Donalee2
I HAVEN'T MADE THIS YET BUT I AM LOOKING FOR A RECIPE THAT USES ALL WILD RICE AND AM JUST WONDERING HOW MUCH WILD RICE TO USE IN IT INSTEAD OF THE BLEND. I DON'T MUCH LIKE MIXES. I KNOW THEY ARE QUICKER BUT THEY USUALLY HAVE MUCH MORE SODIUM IN THEM. MAYBE THE LADY WHO PUT THIS IN COULD LET US KNOW HOW MUCH WILD RICE WAS IN THE ORIGINAL RECIPE. I WOULD APPRECIATE IT. THANKS. DONALEE2
Reviewed on May. 17, 2010 by tamiramira
This soup was so delicious! I made it for my boyfriend's family and it was a big hit! The next time I made it for my own family, but I stuffed bell peppers with it instead of leaving it by itself! I will definitely be making this again and again... it is so easy and delicious! :)
Reviewed on Nov. 10, 2009 by BREN14224
I made this tonight for dinner from my Big Book of Soup and it was a hit! I will definitely be making this again.
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