Ingredients and Weight:
- Wild rice: 1 cup (180g)
- Chicken broth: 6 cups (1.4L)
- Celery: 2 stalks (150g)
- Carrots: 2 medium (200g)
- Onion: 1 large (150g)
- Garlic: 3 cloves (15g)
- Mushrooms: 8 ounces (225g)
- Potatoes: 2 medium (300g)
- Frozen peas: 1 cup (150g)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the wild rice in a fine-mesh strainer.
- In a large pot, bring the chicken broth to a boil.
- Add the wild rice, celery, carrots, onion, and garlic. Reduce heat and simmer for 30 minutes, or until the wild rice is tender.
- While the soup is simmering, chop the mushrooms and potatoes.
- Add the mushrooms and potatoes to the soup and cook for 15 minutes, or until the potatoes are fork-tender.
- Stir in the peas and cook for 5 more minutes, or until heated through.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Warm and comforting
- Rich in flavors
- Hearty and nutritious
- Perfect for a cold winter day
User Comments:
- "This soup is absolutely delicious! I love the combination of wild rice and vegetables."
- "It's like a warm hug in a bowl. So cozy and satisfying."
- "I'm not a huge fan of mushrooms, but they add a great depth of flavor to this soup."
Special Precautions and Tips:
- If you can't find wild rice, you can substitute brown rice or white rice.
- To add more protein, you can add cooked chicken or beef to the soup.
- If you want a creamier soup, you can add a cup of milk or cream at the end of cooking.
