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- Mushroom and Rice Soup with Maple Syrup - Adapted From Saveur #136
- 6 cups chicken stock
- 2/3 cup wild rice blend, or a long-grain rice
- 1 cup finely chopped shallots (about one large shallot)
- 2 cups half-and-half
- 1/4 cup flour
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 cup thinly sliced button mushrooms, about 5 mushrooms
- 1 tablespoon maple syrup
- Kosher salt, to taste
- Thinly sliced chives or green onion, for serving, optional
View Full Recipe at Pots and Pins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2367g | |
| Calories 1134 | |
| Calories from Fat 536 | 47% |
| Total Fat 60.88g | 76% |
| Saturated Fat 36.15g | 145% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 3351mg | 140% |
| Potassium 2524mg | 72% |
| Total Carbs 102.59g | 27% |
| Dietary Fiber 8.5g | 28% |
| Sugars 14.75g | 10% |
| Protein 48.46g | 78% |
