Wildricesoup Recipes
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
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'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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
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
This soup is the recipe that Byerly's uses in Minnesota. I LOVE this soup and this version of Wild Rice soup!!
Provided by kzbhansen
Categories Rice
Time 40m
Yield 5 1/2 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a saucepan, and saute the onions until they are tender.
- Blend in the flour.
- Slowly stir in the broth.
- Cook on med-high heat, stirring constantly until the mixture comes to a boil.
- Boil and stir for 1 minute.
- Add the wild rice, salt, ham, carrots and almonds.
- Simmer 5 minutes.
- Blend in the half and half and the sherry and heat.
- Serve Hot.
Nutrition Facts : Calories 660.9, Fat 29.5, SaturatedFat 16.1, Cholesterol 74.2, Sodium 1218, Carbohydrate 77.7, Fiber 6.3, Sugar 3.5, Protein 22.9
CREAMY WILD RICE
Provided by Guy Fieri
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
WILD RICE SOUP MIX & SOUP
Everyone loves the soup that comes from this mix! And it can be made in a million ways. I used to buy this mix in bulk at the natural foods store, but began to wonder why I was paying so much for what were mostly very inexpensive ingredients. So I reverse engineered the mix. Directions for turning the mix into soup are below.
Provided by chakrates
Categories Grains
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients. This is the mix. It will keep indefinitely as long as it is dry, so it's a great pantry item for a busy weekday night.
- Put in pot and add 2 quarts liquid (I love chicken broth, but you could use vegetable broth, beef broth, or 1/2 broth and 1/2 water. I've never tried all water, as I expect that would be rather bland, but you could use that, as well.)
- Add tomato paste if you are using it (highly recommended). Add carrots and celery if you are using them.
- Bring to a boil, then simmer till wild rice has split and peas just about fall apart, about 1 1/4 hours.
- Add canned items, as well as any leftover vegetable and meat that you are using, just enough to heat through.
- Wonderful with Parmesan or Romano cheese grated over it.
- You can also ladle into a microwave safe bowl, add an egg and cook in microwave until the egg is softly poached -- then stir the egg into the soup till creamy. Yum!
Nutrition Facts : Calories 75.2, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 15.3, Fiber 2.5, Sugar 0.7, Protein 3.5
More about "wildricesoup recipes"
CREAM OF WILD RICE SOUP RECIPE - THE SPRUCE EATS
For those of us raised in Minnesota, classic cream of wild rice soup is the ultimate comfort food. It's earthy from the rice, hearty from the meat, …
From thespruceeats.com
4.3/5 (11)Total Time 1 hrCuisine AmericanCalories 414 per serving
From thespruceeats.com
4.3/5 (11)Total Time 1 hrCuisine AmericanCalories 414 per serving
CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | …
From foodandwine.com
5/5 Category Soup
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
CHICKEN WILD RICE SOUP (NO CREAM) - SPEND WITH PENNIES
From spendwithpennies.com
- Heat olive oil in a large pot over medium high. Cook onion and garlic until slightly softened. Add carrots, celery, poultry seasoning and flour. Cook an additional 2-3 minutes.
- Add rice and continue cooking uncovered for about 35-40 minutes or until rice is tender. Season with salt and pepper and serve.
THE BEST CREAMY WILD RICE SOUP - SAVOR THE FLAVOUR
From savortheflavour.com
- Melt the butter over medium-high heat in a Dutch oven. Add the mirepoix (onion, celery, and carrot) and the spices and stir until well mixed. Cook for 7 minutes, stirring occasionally, then add the garlic and cook until fragrant, roughly another minute.
- While the mirepoix is cooking, melt two tablespoons of butter over medium high heat in a medium-sized frying pan. Add the mushrooms, stirring well to coat them in butter, and cook for 10 minutes, stirring occasionally. The mushrooms are done when the liquid is evaporated and they start turning brown.
- Once the mirepoix is done, reduce the heat to medium and sprinkle the flour on the vegetables. Use a wooden spoon to mix the flour into the vegetables, then cook the flour for 3 minutes. This will form the roux to help thicken the soup.
CHICKEN WILD RICE SOUP - BLUE BOWL
From bluebowlrecipes.com
- Prepare the Chicken: Boil chicken in a pot of salted water on the stove for about 15 minutes, or until done. (The time will depend on the size of your chicken breasts - cut them into big chunks for faster cooking.) Once done, let rest for a few minutes (otherwise the chicken will just shred) and cut into bite-sized pieces. Add to a large pot with the broth. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.
- Prepare the Veggies: Melt the butter in another saucepan over medium heat. Add the garlic, onion, celery, carrots, and spices and cook until the vegetables start to soften. Add the flour gradually, while whisking constantly, to form a roux. Continue whisking the mixture while cooking it for another 5 minutes - to cook out any raw flour taste. Slowly whisk in the cream, and continue whisking until the mixture is smooth (it may not be super smooth - see photo above - it's fine if the butter separates some!). Cook a few more minutes, to thicken and to soften the vegetables a bit more, if needed (taste them and see if they're tender enough for you).
- Finish the Soup: Slowly whisk this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. I usually leave the lid on here, but I keep it cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time.Taste, and add more seasoning as desired. I wrote the seasoning measurements on the conservative side, but I always end up adding more of everything.
CHICKEN WILD RICE SOUP {NO CREAM} - IFOODREAL.COM
From ifoodreal.com
- Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.
- Remove chicken onto plate and shred with 2 forks. To slow cooker, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
- Stovetop: In a large heavy bottom pot or Dutch oven, swirl a bit of avocado oil to coat; add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper; bring to a boil, cover and cook on low heat with lid a bit open for about 45 minutes.
CHICKEN AND WILD RICE SOUP - NATASHASKITCHEN.COM
From natashaskitchen.com
- Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
- Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
- Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
HEALTHY CHICKEN WILD RICE SOUP (NO CREAM ... - BOWL OF ...
From bowlofdelicious.com
- Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).
INSTANT POT WILD RICE SOUP RECIPE - PINCH ... - PINCH OF YUM
From pinchofyum.com
- Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 30 minutes (manual, high pressure). Release steam using the valve on top.
- When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
WILD RICE SOUP - MAMA LOVES FOOD
From mamalovesfood.com
- In a large stock pot, saute olive oil, flour, garlic, nutmeg, paprika, and mustard over medium-low heat for a few minutes until fragrant, being careful not to burn.
- Using saute mode, cook olive oil, flour, garlic, nutmeg, paprika, and mustard for a few minutes until fragrant, being careful not to burn.
WILD RICE SOUP - RECIPE GIRL®
From recipegirl.com
- Melt the butter in large saucepan or skillet. Add the onion and sauté until softened, and then whisk in the flour. Gradually whisk in the broth. Cook over medium heat, stirring constantly until it comes to a boil. Boil and stir 1 minute. Stir in the rice, ham, carrots, mushrooms, celery, almonds, salt, and pepper.
- Simmer until all of the ingredients are tender. Whisk in the half & half and sherry or wine. Heat to desired serving temperature and serve with garnish.
MINNESOTA WILD RICE SOUP - I HEART VEGETABLES
From iheartvegetables.com
- Add the celery, onion, and carrots and cook for 5 minutes over medium heat, stirring frequently.
WILD RICE SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
- Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
- Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
- Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
CHICKEN AND WILD RICE SOUP - THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
- In a large pot heat the olive oil over medium heat and add the onion, carrots, and celery. Saute for 2-3 minutes.
- Pour in the chicken broth, wild rice, and chopped chicken. Bring to a boil, cover, and simmer on low for 40 minutes.
CHICKEN WILD RICE SOUP - I AM BAKER
From iambaker.net
- Heat 2 tablespoons butter in large dutch oven over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent and brown.
- Stir in the chopped garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the chicken stock, chicken, wild rice, mushrooms, carrots, celery, potato, and Old Bay seasoning. Stir to combine.
CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
- Cook until tender, about 10–15 minutes, adjusting heat as necessary.Add chicken and wild rice, then 3 cups cream and chicken broth.
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Creamy Wild Rice Soup in the Slow Cooker. This supremely satisfying Creamy Wild Rice soup is comfort food. The wild rice is filling, while the finely minced and chopped vegetables give the soup consistent flavor. Healthy, nutritious and earthy good. Beans aren’t usually on the menu at Chez Charlene’s. Hearty Calico Beans, of course, which uses kidney beans, lima …
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CAN YOU FREEZE WILD RICE SOUP? – FOOD & DRINK
The flavor of wild rice soup in your freezer is fantastic. Allow for a few months of Labeling and Freezing. Overnight make cold soups in the refrigerator, then reheat in the stove. Don’t let it go wrong by leaving out the cream as soon as the soup is frozen and reheated.
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This Magic Wild rice soup is such a comfort food in our house, and thank goodness it’s gluten and grain free! Better yet, it is sooo easy to make! I just layer in frozen chicken thighs, chopped, celery, carrots and onions with a some minced garlic and throw in a can of mushrooms. Topped with 1 cup of wild rice and a box of quality broth, and it’s good to go! Cook in a crockpot or …
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WHAT TO MAKE WITH WILD RICE SOUP? – FOOD & DRINK
What to Serve for this Chicken Wild Rice Soup PatternHouse Salad with Candied Pecans, Green Salad With Red Wine Vinaigrette, Traditional California Caesar Salad or Wedge Salad would be perfect. A variety of buttermilk Biscuits, sweet potato Biscuits, cheese Biscuits, and drop biscuits can be purchased.
From smallscreennetwork.com
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WILD RICE SOUP - NOBLEPIG.COM
Add in broth, wild rice, bay leaves, sea salt, black pepper, and paprika. Stir to combine. Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and cook for 25-30 minutes, or until rice and vegetables are tender, stirring occasionally. Stir in the coconut milk, thyme, and rosemary.
From noblepig.com
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CHICKEN WILD RICE SOUP - FOOD DOLLS
Cover and cook for about 20 minutes. While the rice and chicken are cooking, make a thickening mixture. Combine flour, remaining milk and heavy cream using a whisk. Set aside. Remove the bay leaves from the soup and discard. Next, remove the chicken from the soup and shred with a fork.
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CAN YOU FREEZE CHICKEN WILD RICE SOUP? – FOOD & DRINK
Can You Freeze Chicken Wild Rice Soup? You can cook up a tasty meal that includes wild rice soup at home. Soup can be safely stored in freezer-safe containers by chilling. You should let it freeze for months before labeling it. Chill overnight in the fridge and put into a bowl or Crock in the fridge or put on a stove.
From smallscreennetwork.com
From smallscreennetwork.com
CAN I FREEZE WILD RICE SOUP? – FOOD & DRINK
Can I Freeze Wild Rice Soup? A delicious freezer meal starts with wild rice soup. Refrigerate the soup container in its airtight state once it has cooled. Then freeze it so it will freeze for months. Overnight, freeze in the fridge and thaw or heat, then put the casserole in the microwave or over a slow cooker.
From smallscreennetwork.com
From smallscreennetwork.com
WHAT GOES GOOD WITH CHICKEN WILD RICE SOUP? – FOOD & DRINK
The soup can also be served on a salad of fresh ingredients like garden greens, quinoa or spinach. You can also serve this with a slice of garlic bread or another Italian bread loaf. You could use cornbread or biscuits as your choice. I especially love the chicken & wild rice soup. We eat roasted vegetables when it comes to salad.
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CHICKEN WILD RICE SOUP | READER'S DIGEST CANADA
Instructions. In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine.
From readersdigest.ca
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