Lemon Wild Rice Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 222kcal

Ingredients

  • 1 tsp Extra-virgin olive oil
  • 1/4 cup Onion diced small
  • 1/3 cup Celery diced small
  • 3 cloves Garlic slivered
  • 1/2 cup Carrots peeled and diced
  • 2 tsp All-purpose flour
  • 1/3 cup Wild rice
  • 4 cups Chicken broth
  • 1/2 cup Heavy cream
  • 2 tbsp Lemon juice or more if needed to taste
  • 2 tbsp Fresh parsley chopped
  • 8 Crackers
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Instructions

  • Heat the oil in a pot over medium heat, add the onion, celery, garlic, and carrot and saute until the celery starts to soften and the onion is translucent. Stir in the flour until fully combined.
  • Add the rice and broth to the pot, cover with a lid, and bring to a simmer. (Refer to the instructions on the package for cooking the rice). Simmer until the rice is tender.
  • Once the rice is tender, stir in the cream. Bring the soup back to a simmer. Stir in the lemon juice a little at a time while tasting so you don't add too much, season with salt and pepper to taste as needed. Remove from the heat and stir the parsley into the soup.
    Flavor should be a vibrant hint of lemon, not overpowering
  • Serve with crackers.

Nutrition

Calories: 222kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 945mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3325IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 1mg

Lemon Wild Rice Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 222 kcal

Ingredients
 
 

  • 1 tsp Extra-virgin olive oil
  • 1/4 cup Onion diced small
  • 1/3 cup Celery diced small
  • 3 cloves Garlic slivered
  • 1/2 cup Carrots peeled and diced
  • 2 tsp All-purpose flour
  • 1/3 cup Wild rice
  • 4 cups Chicken broth
  • 1/2 cup Heavy cream
  • 2 tbsp Lemon juice or more if needed to taste
  • 2 tbsp Fresh parsley chopped
  • 8 Crackers

Instructions
 

  • Heat the oil in a pot over medium heat, add the onion, celery, garlic, and carrot and saute until the celery starts to soften and the onion is translucent. Stir in the flour until fully combined.
  • Add the rice and broth to the pot, cover with a lid, and bring to a simmer. (Refer to the instructions on the package for cooking the rice). Simmer until the rice is tender.
  • Once the rice is tender, stir in the cream. Bring the soup back to a simmer. Stir in the lemon juice a little at a time while tasting so you don't add too much, season with salt and pepper to taste as needed. Remove from the heat and stir the parsley into the soup.
    Flavor should be a vibrant hint of lemon, not overpowering
  • Serve with crackers.

Nutrition

Calories: 222kcalCarbohydrates: 21gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 945mgPotassium: 391mgFiber: 2gSugar: 2gVitamin A: 3325IUVitamin C: 25mgCalcium: 64mgIron: 1mg
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