PAUL HARVEY'S WILD RICE SOUP
Make and share this Paul Harvey's Wild Rice Soup recipe from Food.com.
Provided by Dienia B.
Time P1DT8h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare wild rice according to directions on package.
- Sauté onion in butter until tender.
- Add water, potatoes and bouillon.
- Cook until potatoes are tender.
- Add milk and cheese, stirring occasionally.
- When mixture is creamy, add cooked rice.
- You can garnish the soup with cooked bacon bits.
- You can add mushrooms and/or bell peppers with the onion when cooking.
Nutrition Facts : Calories 475.3, Fat 26.5, SaturatedFat 17, Cholesterol 92.7, Sodium 1342.9, Carbohydrate 39.1, Fiber 2.7, Sugar 7.8, Protein 21.2
CURRIED WILD RICE SOUP
Make and share this Curried Wild Rice Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer until tender, about 40 minutes.
- Heat butter in a large saucepan over medium heat.
- Saute onion until golden brown; add mushrooms and celery.
- Cook 2 minutes, stirring constantly.
- Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
- Gradually add broth; increase heat to medium-high and bring to a boil.
- Boil, stirring, for 1 minute.
- Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
- Simmer until heated through.
- Serve hot and garnish with parsley.
Nutrition Facts : Calories 217.7, Fat 8.8, SaturatedFat 5.4, Cholesterol 25.1, Sodium 149.7, Carbohydrate 19.3, Fiber 1.4, Sugar 1.7, Protein 4.4
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.
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