WILD RICE SOUP
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota
Provided by Taste of Home
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CHICKEN WILD RICE SOUP I
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g
CHICKEN AND WILD RICE SOUP
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
- Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
- Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)
WILD RICE SOUP
Homemade wild rice soup ready in just 30 minutes! Mmm.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
- Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).
Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 7 g, TransFat 1 g
MINNESOTA WILD RICE SOUP
This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.
Provided by chel79
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
- Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 31.3 g, Cholesterol 17.9 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 311.1 mg, Sugar 3.3 g
BEST WILD RICE SOUP
Easy! My entire family devours this everytime, even the picky eaters. I double the recipe so there are leftovers. Great for Thanksgiving leftover turkey.
Provided by WannaBChef
Categories Rice
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil rice, water and onion soup mix until rice pops, covered approx.
- 1 1/2 hours.
- Add can soup, milk, mushrooms, cheese and meat.
- Cook until cheese is melted.
- Add more milk if desired.
TURKEY AND WILD RICE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
- Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.
PAUL HARVEY'S WILD RICE SOUP
Make and share this Paul Harvey's Wild Rice Soup recipe from Food.com.
Provided by Dienia B.
Time P1DT8h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare wild rice according to directions on package.
- Sauté onion in butter until tender.
- Add water, potatoes and bouillon.
- Cook until potatoes are tender.
- Add milk and cheese, stirring occasionally.
- When mixture is creamy, add cooked rice.
- You can garnish the soup with cooked bacon bits.
- You can add mushrooms and/or bell peppers with the onion when cooking.
Nutrition Facts : Calories 475.3, Fat 26.5, SaturatedFat 17, Cholesterol 92.7, Sodium 1342.9, Carbohydrate 39.1, Fiber 2.7, Sugar 7.8, Protein 21.2
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- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
- Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
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