Best Wild Rice Soup Ever Food

BEST WILD RICE SOUP

Steps:

• Boil rice, water and onion soup mix until rice pops, covered approx.
• 1 1/2 hours.
• Add can soup, milk, mushrooms, cheese and meat.
• Cook until cheese is melted.
• Add more milk if desired.

CREAMY WILD RICE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
• Stir in the flour and cook for a minute or two more, again, without browning the flour.
• Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
• Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
• Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
• At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.

CHICKEN WILD RICE SOUP I

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.)

MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP

Steps:

• Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
• Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
• Note: If using quick cooking rice the time will be lowered to 10 minutes.
• Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
• Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.

CHICKEN WILD RICE SOUP

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.