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Steps
1
Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
2
Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
3
Stir in remaining ingredients. Heat just until hot (do not boil).
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Wild rice can take 40 to 50 minutes to cook, so do yourself a time-saver favor and cook it the night before you plan to make the soup. Just cover and refrigerate until soup-making time.
Hot apple cider, fresh fruit, cheese and crusty French bread are great with this cool weather warm-up.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Calories from Fat
90
Total Fat
10 g
Saturated Fat
6 g
Cholesterol
25 mg
Sodium
610 mg
Potassium
400 mg
Total Carbohydrate
30 g
Dietary Fiber
3 g
Protein
8 g
% Daily Value*:
Vitamin A
48%
48%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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