Hearty Wild Rice Soup Food

HEARTY VEGETABLE WILD RICE SOUP

Steps:

• bring all ingredients to a boil. Reduce heat, cover, and simmer until all water is absorbed (30 to 40 minutes, depending on the brand - refer to package directions). Turn off heat, and let steam for 10 minutes
• Meanwhile, heat the oil in a 4 to 5 quart Dutch oven or stock pot over medium, until shimmering. Add all of the vegetables at once, and stir well. Cover, and let cook for 10 minutes, stirring every few minutes.
• When the vegetables have softened, scoot them to one side and tip in a splash of broth in the cleared area. Add the tomato paste, paprika, and a big pinch of salt to the broth, and stir well to create a fragrant paste.
• Mix the tomato paste into the vegetables, and sprinkle the herbs over them.
• Add the broth and bay leaf, and let the soup come up to a gentle boil (increase the heat temporarily, to help it along).
• Reduce heat to medium-low, cover, and let the soup simmer for at least 15 minutes (longer, if possible).
• Remove the bay leaf, and add the kale, apple grates, lemon juice, black pepper, and 1 teaspoon of salt. Stir well, and let the kale wilt for several minutes.
• Taste, and adjust the flavor balance with additional lemon juice, salt and pepper.
• Stir in the rice. Serve immediately.

HEARTY CHICKEN & WILD RICE SOUP

Steps:

• Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.

HEARTY WILD RICE SOUP

Steps:

• In a Dutch oven, cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in water, broth, soup, rice mix and contents of the seasoning packet. Bring to a boil. Reduce heat; simmer, covered, 5 minutes or until heated through. Top servings with bacon.

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

Steps:

• FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g

HEARTY CHICKEN, VEGETABLE AND WILD RICE SOUP

Steps:

• For the stock - In a large stock pot, bring the chicken, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the soup base and stir to dissolve. If starting with cooked turkey, mix with water, bay leaves and soup base and bring to boil.
• For the soup - After returning the chicken to the pot, bring back to boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies (onion, carrot, celery and bay leaves) and discard. Add the diced carrots, celery and onion and cook for 15 minutes. Add zucchini, mushrooms and tomatoes and cook for another 10 minutes. Add the Parmesean cheese rinds, if using, and the Pepper and cook for another 5-10 minutes more until the cheese gets melty.
• Serve with biscuits or bread.

HEARTY BEEF AND RICE MINESTRONE SOUP

Steps:

• Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.
• Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
• Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
• Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
• Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
• Ladle into bowls and top with grated parmesan cheese.
• Delicious!