Wild Rice And Cauliflower Soup Recipes

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CAULIFLOWER AND WILD RICE SOUP

This recipe is versatile because it makes a fine complement to a main meal, or it can be a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (about 2 quarts).

Number Of Ingredients 9



Cauliflower and Wild Rice Soup image

Steps:

  • In a large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.

Nutrition Facts : Calories 236 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

1 medium onion, chopped
1 cup thinly sliced celery
1 cup sliced fresh mushrooms
1/2 cup butter
1/2 cup all-purpose flour
1 quart chicken broth
2 cups cooked wild rice
2 cups cauliflower florets, cooked
1 cup half-and-half cream

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

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12



Wild Rice Soup image

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.

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

CAULIFLOWER AND WILD RICE SOUP

This recipe is versatile because it make a fine complement to a main meal, or it can be a meal in itself.

Provided by VickiAk

Categories     Cauliflower

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Cauliflower and Wild Rice Soup image

Steps:

  • In a large saucepan, saute onion, celery and mushrooms in butter until tender.
  • Sprinkle with flour; stir to coat well.
  • Gradually add chicken broth.
  • Cook and stir until thickened.
  • Stir in wild rice, cauliflower and crem until well blended.
  • Cook gently until heated through; do not boil.

Nutrition Facts : Calories 353.3, Fat 24.4, SaturatedFat 14.8, Cholesterol 67.1, Sodium 660.2, Carbohydrate 26.2, Fiber 2.7, Sugar 3, Protein 9

1 medium onion, chopped
1 cup thinly sliced celery
1 cup sliced fresh mushrooms
1/2 cup butter or 1/2 cup margarine
1/2 cup flour
1 quart chicken broth
2 cups cooked wild rice
2 cups cauliflower florets, cooked
1 cup light cream

WILD RICE AND CAULIFLOWER SOUP

Categories     Rice     Vegetable     Vegetarian

Yield Makes approximately 8 servings

Number Of Ingredients 7



WILD RICE AND CAULIFLOWER SOUP image

Steps:

  • Prepare the rice mix. Add in sliced almonds and raisens. While mix is cooking, prepare cauliflower. Add cauliflower to 10 cups of vegetable broth and begin to cook. When cauliflower is fork tender, mash with potato masher then add the rice mixture. Cook together for 10 minutes. Add any desirable thicken agent such as flour or cornstarch. If soup becomes to thick, thin with more broth. Add cheese until melted. Serve with your choice of bread or rolls.

1 box Uncle Ben's Long Grain and Wild Rice Mix
1 head of cauliflower, broken into flowerettes
1/2 c Sliced Almonds
1/2 c Golden Raisens
1-1/2 c medium cheddar cheese
Thickening agent
Salt and pepper to taste

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "

This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.

Provided by Rita1652

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10



Pot O' Gold

Steps:

  • In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
  • Blend in blender or hand immersion blender.
  • Add chicken and rice to heat.
  • Season to taste with salt a pepper. Garnish with scallions.
  • For vegan omit the chicken.

Nutrition Facts : Calories 263, Fat 0.6, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 58.3, Fiber 3.8, Sugar 2.7, Protein 6.2

1 head cauliflower, golden roasted
4 yukon gold potatoes, washed and cubed
4 garlic cloves
1 onion, peeled and cut in 1/2
1/2 teaspoon curry
1/2 teaspoon turmeric
1/4-1/2 teaspoon red pepper flakes
2 chicken breasts, cooked and shredded (optional)
2 cups rice, cooked
2 scallions, sliced

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