Wild Rice Corn Soup Food

WILD RICE-CORN SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
• Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat just until hot (do not boil).

SMOKY WILD RICE AND CORN SOUP

Steps:

• In a frying pan, melt butter and cook carrot, celery and onion, stirring occasionally, until carrot is lightly caramelized, 8-10 minutes.
• Meanwhile, in a soup pot, bring veggie broth to a boil with the bay leaves and simmer over medium heat.
• Add the rice.
• Cover and keep simmering until vegetables are ready.
• Add the cooked veggies, thyme and corn.
• Cover and simmer until vegetables are heated through.
• Stir in liquid smoke.
• Heat through. Discard bay leaves. Serve hot.

SAUSAGE WILD RICE SOUP

Steps:

• In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender., Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the spinach, salt, pepper and wild rice; heat through.

WILD RICE AND SAUSAGE CORN CHOWDER

Steps:

• 1. Cook rice according to package directions but omit any oil or fat additions. Simply add whatever water is directed. Set aside. I usually do the microwave instructions and leave it in there until I'm ready to add to soup.
• 2. In a heavy bottomed soup pot (same one you plan on cooking soup in), add 1 tbsp olive oil and cook sausage until no longer pink. You can leave it in links and slice into thin slices after you cook it or you can open the links and saute sausage like ground beef. I prefer the links, it helps the sausage stand out!
• 3. While sausage is cooking. Small dice onion, carrots, celery, and bell pepper and chop garlic. Set aside.
• 4. Once sausage is finished cooking, remove from pot and set aside. Add remaining olive oil and diced vegetables, chopped garlic and cumin to pot. Saute/sweat veggies until slightly softened and starting to carmelize.
• 5. While vegetables are cooking you can slice sausage into thin bite size disks about 1/4 inch thick. Add sausage back to pot with all chicken broth and frozen corn.
• 6. Simmer soup for 30 minutes.
• 7. Reduce to low and add half and half and chopped cilantro. Add as much or as little as you like just before serving is best.
• 8. This makes a thinner chowder. If you prefer a thick creamy chowder simply add a tablespoon or so of flour to vegetable mixture when it's done, right before you add broth. Stir flour to incorporate and coat mixture cooking slightly. And then continue with chicken broth and frozen corn addition from step 5. Once you add the half and half simmer for 10 minutes to thicken and go to step 6. :)

WILD RICE AND CORN CHOWDER

Steps:

• Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
• Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
• Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
• Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
• Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
• Ladle soup into bowls. Garnish with chives and parsley and serve.

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN

Steps:

• Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• Bring 5 c broth to simmer in heavy medium saucepan over medium heat.
• Add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
• Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
• Heat vegetable oil in heavy large Dutch oven, medium-high heat.
• Add sausage and saute until beginning to brown, about 5 minutes.
• Add carrots and onions and stir 3 minutes.
• Add remaining 6 c broth and bring soup to simmer.
• Reduce heat to low and simmer 15 minutes.
• Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
• Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
• Mix in half and half.
• Thin soup with more broth, if needed.
• Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
• Garnish with cilantro.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• Bring 5 cups broth to simmer in heavy medium saucepan over medium heat.
• Add Wild Rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
• Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms.
• Heat Vegetable oil in heavy large dutch oven over medium high heat.
• Add Sausage and saute until beginning to brown, about 5 minutes.
• Add carrots and onions and stir 3 minutes.
• Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
• Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup.
• Cook until wild rice is very tender and flavors blend, about 15 minutes longer.
• Mix in half and half.
• Thin soup with more chicken broth if desired.
• Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.).
• Ladle soup into bowls, Garnish with Chives and serve.

WILD RICE SOUP

Steps:

• In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
• Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
• Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).