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Clam and Wild Rice Soup

A delicious soup that can be made with leftover wild rice.
Course Soup
Keyword clams, cream of mushroom soup, Soup
Prep Time 10 minutes
1 hour
Servings 6 servings
Calories 244kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 cup fresh mushrooms, chopped
  • 1/2 cup finely diced celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped green pepper
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 quarts chicken broth
  • 3 cups cooked wild rice
  • 1 6.5 oz can chopped clams
  • 1 10 3/4 oz can condensed cream of mushroom soup
  • 1 teaspoon chicken bouillon granules
  • 2 teaspoons dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme leaves
  • 1 cup evaporated milk
  • additional clams for garnish, optional

Instructions

  • In a large dutch oven or soup pot, saute the mushrooms, celery, carrots, onion, green pepper, and garlic in butter until tender. Stir in flour until blended. Gradually whisk in the broth.
  • Stir in the wild rice, clams, cream of mushroom soup, chicken bouillon granules, parsley flakes, garlic powder and thyme.
  • Bring to a boil over medium heat; cook for 5-10 minutes or until thickened.
  • Stir in evaporated milk; cook 5 to 10 minutes longer. Garnish with additional chopped clams, if desired.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1351mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 22.9mg | Calcium: 135mg | Iron: 1.4mg