Northwoods Wild Rice Soup Food

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NORTHWOODS WILD RICE SOUP



Northwoods Wild Rice Soup image

My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.-Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

1 pound sliced fresh mushrooms
1 cup chopped onion
2 medium carrots, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
2 cans (12 ounces each) evaporated milk
2 cups cooked wild rice
2 cups cubed cooked chicken
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended., Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil).

Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 482mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

NORTHWOODS WILD RICE SOUP



Northwoods Wild Rice Soup image

We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.

Provided by tmkrueger

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 cups cooked wild rice
2 cups cubed cooked chicken or 2 cups turkey
1 cup cubed cooked ham
1 cup shredded carrot
1 cup sliced celery
1 quart half-and-half
1 cup chicken broth
1/4 cup sherry wine or 1/4 cup chicken broth
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water

Steps:

  • In a deep, heavy-bottom pot, combine all ingredients except flour and water.
  • Cook over medium heat, stirring occasionally, until heated through (20 min).
  • In small bowl whisk together flour and water.
  • Add slowly into hot soup, stirring constantly to avoid lumps.
  • Continue cooking, stirring occasionally, until thickened (5-10 minutes).

Nutrition Facts : Calories 387.4, Fat 19.7, SaturatedFat 10.5, Cholesterol 86.9, Sodium 350.7, Carbohydrate 25.6, Fiber 2, Sugar 2.5, Protein 20.7

SLOW COOKER NORTH WOODS WILD RICE SOUP



Slow Cooker North Woods Wild Rice Soup image

This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.

Provided by Sugarmagnolia_fl

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium celery ribs, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup smoked turkey, diced
1/2 cup wild rice, uncooked
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can fat-free evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
  • Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
  • Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
  • Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 204.4, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.3, Sodium 591.9, Carbohydrate 32.7, Fiber 4.2, Sugar 11.5, Protein 12.8

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC



North Woods Chicken and Wild Rice Soup - OAMC image

This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.

Provided by JillAZ

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb bacon, cooked and crumbled
1/2 onion, diced
1/2 cup celery, chopped
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1 1/2 cups cubed cooked chicken breasts
10 ounces chicken broth
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry
1 cup milk
1 1/2 cups half-and-half
1 1/2 cups cooked wild rice

Steps:

  • Melt butter in a large saucepan.
  • Add onion and celery and saute until tender.
  • Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
  • Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
  • TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
  • Ladle into bowls and serve.
  • TO FREEZE:.
  • Allow to cool. Fold in rice and bacon.
  • Place in a freezer bag and seal. Label and freeze.
  • TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

Nutrition Facts : Calories 490.2, Fat 36.4, SaturatedFat 16.7, Cholesterol 103.5, Sodium 837.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.4, Protein 21.3

NORTHWOODS WILD RICE SOUP



Northwoods Wild Rice Soup image

Northwoods Wild Rice Soup is a creamy blend of wild rice, chunks of chicken and ham, veggies and a delicious splash of sherry.

Provided by Cathy B.

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, chopped
1 cup finely shredded carrot (if you buy shredded carrot, which is more coarsely grated, saute it a little longer)
1 cup sliced celery (about 1/4-inch thick)
5 cups half-and-half
2 cups chicken broth
1/4 cup sherry wine or 1/4 cup marsala wine
3 cups cooked wild rice
2 cups cooked chicken, cubed (I used rotisserie chicken)
1 cup cooked ham, cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup flour
3 tablespoons butter, melted
2 tablespoons toasted slivered almonds (optional)
additional sherry wine (optional) or marsala, for drizzling (optional)

Steps:

  • In Dutch oven, saute onion, shredded carrot and celery for a few minutes, or until softened. If necessary, cover and simmer for a few minutes so the veggies can soften without browning.
  • Add half & half, broth, sherry, cooked wild rice, chicken, ham, salt & pepper. Simmer for 15-20 minutes to meld flavors.
  • In small bowl, stir together flour and melted butter. Stir into hot soup. Continue cooking, stirring occasionally, until thickened (5-10 minutes.) If desired, top with toasted almonds and an additional drizzle of Sherry or Marsala. Enjoy!

Nutrition Facts : Calories 458.9, Fat 29.4, SaturatedFat 15.7, Cholesterol 109.5, Sodium 637.6, Carbohydrate 25.9, Fiber 2, Sugar 2.3, Protein 22.2

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