Photo: Cala
vidalia onion soup with wild rice
9 ingredients
openrecipes
I believe I owe you some soup. When the soup was promised, it was rainy, bleary, and insufficiently May-like to please me, though I doubt Deb Not Being Pleased ranks anywhere on near the top of the concerns list of whatever powers control the weather (or, for that matter, Deb’s when he’s set his mind to emptying mama’s purse on the floor again), seeing as we have another week of it on order. Fortunately, this is a soup for exactly these trying spring times.
Estimated Nutrition (whole recipe, rough)
702
Calories
45g
Protein
38g
Fat
47g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup wild rice, uncooked
- 3 tablespoons unsalted butter
- 2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced
- 6 cups chicken or vegetable stock
- Herb bundle (see Note above)
- Salt and pepper
- 8 slices baguette
- 2 tablespoons extra-virgin olive oil
- 4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes