SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
SLOW-COOKER NORTH WOODS WILD RICE SOUP
Warm up your weekend with homemade soup! Here's one you don't have to watch over.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
- Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
- Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
- Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 0 g
SLOW-COOKED VEGETABLE WILD RICE SOUP
Steps:
- Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SLOW-COOKER CONFETTI WILD RICE SOUP
Chicken, broccoli, corn and carrots are the confetti in this hearty wild rice soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables.
- Cover; cook on Low heat setting 8 to 9 hours.
- About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to High; cover and cook 5 minutes longer or until vegetables are crisp-tender.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g
SLOW-COOKED WILD RICE
This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries-and it always makes people happy. -Janet Mahowald, Rice Lake, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 cups
Number Of Ingredients 8
Steps:
- In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.
Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1059mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
SLOW COOKER NORTH WOODS WILD RICE SOUP
This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.
Provided by Sugarmagnolia_fl
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
- Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
- Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
- Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Nutrition Facts : Calories 204.4, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.3, Sodium 591.9, Carbohydrate 32.7, Fiber 4.2, Sugar 11.5, Protein 12.8
SLOW-COOKER CHICKEN AND WILD RICE SOUP
Take it low and slow to enjoy the flavors of our Slow-Cooker Chicken and Wild Rice Soup recipe that takes just 15 minutes to get ready for the slow cooker.
Provided by My Food and Family
Categories Soup Recipes
Time 6h45m
Yield 9 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Place chicken in slow cooker lined with Reynolds Kitchens™ Slow Cooker Liner; top with rice and vegetables. Add broth; cover with lid.
- Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
- Whisk flour, cream and soy sauce in medium bowl until blended. Ladle 1 cup liquid from slow cooker into flour mixture; mix well. Return to slow cooker; mix well. Stir in nuts. Cook, covered, on HIGH 20 min.
- Add cream cheese; stir. Cook, covered, 10 min.; stir before serving.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
SLOW COOKER CREAMY CHICKEN WILD RICE SOUP
I had some leftover chicken from Sunday Dinner that I wanted to use and found this recipe from Little Spice Jar. She used Trader Joe's 21 Spice Salute and I used a Spicy Poultry Rub Mix recipe . See Note.
Provided by lesliecoy
Categories Easy
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
- When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
- Note : Spicy Poultry Rub , 3/4 cup paprika,1/4 cup black pepper,1/4 cup celery salt,1/4 cup sugar,2 TBSP each onion powder, dry mustard, cayenne pepper, lemon zest, Make 2 cups of Spine Mix.
Nutrition Facts : Calories 204.7, Fat 9.2, SaturatedFat 4, Cholesterol 16, Sodium 114, Carbohydrate 24.4, Fiber 1.9, Sugar 1.9, Protein 8
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