Cream Of Wild Rice Soup Recipes

Steps:

• In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.

Steps:

• In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
• Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Steps:

• Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
• Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
• Melt butter, stir in the flour, then the half-half.
• Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Steps:

• In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Steps:

• Prepare the wild rice as directed on package.
• In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
• Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
• Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
• Add the wild rice.
• Adjust seasonings as desired.
• Heat thoroughly.
• Add the cream and reheat gently, but do not boil.

Steps:

• This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
• 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
• TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

Steps:

• In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Steps:

• In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

Steps:

• Prepare the wild rice according to package instructions. In a large soup kettle, saute the onion, carrots, celery and ham in the butter for about 3 minutes or until the vegetables have softened slightly.
• Sift in the flour, a little at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
• Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well.
• Add the wild rice.
• Salt and pepper to taste.
• Heat thoroughly.
• Add the cream and reheat gently but DONOT boil.

Steps:

• Bring water to a boil, stir in rice, reduce heat and simmer covered for 45 minutes. (just until the kernals puff open.) Uncover and fluff with a fork. Drain any liquid that may be left. Set aside.
• Meanwhile, during the cooking of the rice:.
• Bring the chicken broth to a low simmer and keep warm.
• In a separate large saucepan, melt butter and add onions. Saute onions until tender. Add flour gradually to the butter and onions and stir constantly with a whisk. Slowly add in the warmed chicken broth while continuing to whisk. (mixture will thicken.
• Stir in the cooked wild rice and carrots. Simmer 5 minutes.
• Blend in the cream and sherry. Heat all to a serving temperature and garnish with chopped chives.

Steps:

• Saute rice, onion, celery, carrots and bacon in butter until crisp tender, 3-4 minutes; stir in stock and herbs, bring to a boil, reduce heat and cover; simmer until rice is tender,40-45 minutes.
• Stir in cream.
• Knead together the flour and butter for the beurre manie and whisk the mixture into the soup until soup thickens; season; add more stock if soup is too thick.
• Serve hot.

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions and carrots to drippings in pan; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. Add broth; stir. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Stir in rice, cream cheese spread and pepper. Cook and stir 3 min. or until cream cheese is melted and soup is thickened. Stir in half the bacon. Ladle soup into soup bowls; top with remaining bacon and chives.

Steps:

• Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
• In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
• In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
• Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
• Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.