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Calico Wild Rice Soup


"This is a very hearty and flavorful soup, I do believe all will enjoy it!!"
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servings 256 cals
Original recipe yields 6 servings

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  1. In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
  2. In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
  3. In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

Nutrition Facts

Per Serving: 256 calories; 1.8 g fat; 49.8 g carbohydrates; 12.2 g protein; 0 mg cholesterol; 516 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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this is good, a tad bland. it ended up being really thick and not soupy at all. i think next time ill cut the rice in half and add garlic.

***** I tried this recipe and loved it! It is one of the best, nothing can compare. I give a great big 5 stars to Corwynn Darkholmetars for submitting this recipe. *PeaceLover*

Hearty yes...but this was as bland as it gets in terms of soup.

Good, but it turned out a little bland.. but maybe that's because I had no tarragon in the house. Added some garlic and celety salt and it helped. I must get some 'gon so I can do Darkholme's ...