ANTLERS WILD RICE SOUP
This recipe comes from a restaurant called Antlers at Breezy Point Resort in Minnesota. I use chicken breast and have also used chicken bouillon mixed with about 5 cups water instead of the canned broth. I hope you enjoy this recipe as much as my family does.
Provided by kyky9353
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
- 2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.
Nutrition Facts : Calories 368.5, Fat 23.1, SaturatedFat 12.8, Cholesterol 99.5, Sodium 864.1, Carbohydrate 20.1, Fiber 2.1, Sugar 3, Protein 20.4
FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP
There's always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don't have wild rice, just use 1/2 cup of any dry grain you have on hand.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings (1 1/4 cups each)
Number Of Ingredients 12
Steps:
- Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
- Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
- Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
- Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.
NATIVE AMERICAN WILD RICE SOUP
Make and share this Native American Wild Rice Soup recipe from Food.com.
Provided by Charlotte J
Categories Rice
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place water in medium saucepan, add wild rice and bring to boil over medium heat.
- Reduce heat to low, cover and simmer for about 45 minutes.
- Do not drain; set aside.
- Melt butter in 5 quart Dutch oven or kettle over medium heat.
- Add onion and mushrooms and saute about 3 minutes, until vegetables soften.
- Add rosemary.
- Add flour gradually to mushroom mixture, cooking and stirring frequently over medium-high heat, until mixture boils.
- Add chicken broth; bring to a boil, boil 1 minute.
- Stir in reserved wild rice and any remaining liquid, salt and black pepper.
- Stir in whipping cream and sherry; do not let boil.
- Serve immediately.
Nutrition Facts : Calories 237.6, Fat 16.2, SaturatedFat 9.7, Cholesterol 47.5, Sodium 768.3, Carbohydrate 15.2, Fiber 1.1, Sugar 2, Protein 6.3
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.
ANTLER'S WILD RICE SOUP
Steps:
- 1. In a 4 quart Dutch oven, combine uncooked wild rice, 2 cans of broth, carrot, celery and onion. Bring to boil: reduce heat. Simmer for 35-40 minutes until the rice is tender but still chewy. Add the mushrooms the last 5 minutes of cooking.
- 2. In a medium saucepan, melt the butter. Stir in the flour, salt and pepper. Add the remaining can of broth. Cook and stir until bubbly. Cook and stir one minute more, stir in whipping cream. Combine with the rice mixture stirring constantly. Stir in the chicken, heat through. Garnish each serving with chives, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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