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Shore Lunch Soup Mix Creamy Wild Rice - 10.8 Oz
Soup Mix, Creamy Wild Rice
Made from scratch quality. Just add water. Cooks in 20 minutes. 8 hearty servings. Makes 1/2 gallon. For recipes visit www.shorelunch.com. www.shorelunch.com.
Ingredients
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Serving Size: 1cup prepared Servings Per Container: about 8 |
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| Calories | Amount Per Serving
150 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 40 | |
| Total Fat | Amount Per serving 4.5g | 7% |
| Saturated Fat | Amount Per serving 1g | 5% |
| Trans Fat | Amount Per serving 2g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 730mg | 30% |
| Total Carbohydrate | Amount Per serving 25g | 8% |
| Dietary Fiber | Amount Per serving 1g | 4% |
| Sugars | Amount Per serving 2g | |
| Protein | Amount Per serving 3g | 0% |
| Vitamin A | 6% | |
| Vitamin C | 4% | |
| Calcium | 4% | |
| Iron | 4% | |
Parboiled Long Grain Rice, Wild Rice, Partially Hydrogenated Soybean Oil, Modified Corn Starch, Wheat Flour, Corn Syrup Solids, Dehydrated Vegetables (Onion, Carrots, Green Bell Peppers, Celery), Salt, the Following Are Less than 2%: Onion Powder, Garlic Powder, Rendered Chicken Fat, Chicken Broth, Parsley, Sodium Caseinate, Sugar, Natural and Artificial Flavors, Autolyzed Yeast Extract, Nonfat Dry Milk, Disodium Inosinate and Disodium Guanylate, Maltodextrin, Mono and Diglycerides, Sodium Citrate, Dipotassium Phosphate, Chicken Stock, Chicken Meat, Spices, Turmeric Powder, TBHQ Tumeric Extractive, Caramelized Sugar, Carrageenan Gum, Artificial Color, Citric Acid.
Product Attributes
Warning
Contains: Contains: wheat and milk. Manufactured on same equipment that processes egg and soy.
Directions
1. Bring 8 cups of water to a rolling boil. 2. Whisk in soup mix. Bring back to a boil. 3. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Be careful not to over boil. Soup may thicken when refrigerated. When reheating, add water if desired. Recipe Variations: For a More Flavorful Cream Soup Base: Substitute 1 cup chicken broth for 1 cup water and prepare as directed above. Creamy Chicken Wild Rice: In a medium nonstick skillet, heat 2 tablespoons of vegetable oil. Lightly brown 1 cup chopped onions, 1/2 cup finely chopped celery and 1-1/2 cups chopped mushrooms; about 15 minutes. In a large saucepot over medium heat add 4 cups whole milk, 5 cups chicken stock and 1/4 teaspoon ground thyme; gently boil. Stir in Creamy Wild Rice Soup mix, 3 cups shredded cooked chicken and cooked vegetables. Simmer uncovered until done, about 25 minutes, stirring occasionally.
About the Producer
Southeastern Mills
Disclaimer
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