Wild Rice Potato Soup Recipes

Steps:

• Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
• In a large pan add onion, patatoes, carrot, and celery.
• Just barely cover veggietables with water and simmer until tender.
• Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
• Heat.
• Salt to your taste.
• Serve.

Steps:

• In 4 quart saucepan, brown ground beef.
• Drain, rinse and set aside.
• Spray saucepan with butter-flavor cooking spray.
• Sauté onion, carrot and hash browns until onion is clear.
• Blend in soups, then beef broth.
• Gradually blend in half and half.
• Stir in rice and browned meat.
• Continue to cook until heated throughout.

Steps:

• In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
• Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
• Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.

Steps:

• Melt butter in a saucepan.
• Saute onion until tender.
• Blend in flour.
• Gradually stir in broth.
• Cook, stirring constantly until mix boils.
• Allow to boil 1 minute.
• Stir in cooked wild rice, salt, ham, carrot and almonds.
• Simmer for 5 minutes.
• Blend in half& half (milk can work too) and sherry (optional).
• Heat to serving temperature.
• Sprinkle parsley on top and serve.

Steps:

• Prepare rice as directed on box. Saute onion in butter or oil Fry bacon until crisp and crumble Put all ingredients in the crockpot on low setting and heat through. Stir occasionally. This recipe makes about 3 quarts of soup.

Steps:

• Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

Steps:

• Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
• Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
• Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.
• If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.

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:

• 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.