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.
WILD RICE & FISH SOUP
Found this recipe in a magazine & it has been a favorite of mine for a few years now. My kids can't get enough of it. I did substitute the veggie broth for chicken because I like the flavor better. I also double the recipe because I like leftovers.
Provided by Amber Tembreull
Categories Chowders
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Thaw fish, if frozen. (Any kind of mild fish can be used that you like). Cut into 1 inch pieces & set aside.
- 2. Rinse wild rice, lifting up your fingers to clean throughly; drain. In small saucepan, bring water to boil. Stir in wild rice & reduce heat. Cover & simmer 40-50 minutes or until rice is tender & split open. If needed, drain liquid & set rice aside.
- 3. In large saucepan or dutch oven, cook celery, onion & garlic in butter or bacon grease over medium heat for 3-5 minutes or until just tender. Stir in broth, potato, lemon juice & old bay seasoning. Bring to boil & then reduce heat to simmer. Cover & cook 10-15 minutes or until potato is tender.
- 4. Stir in fish, cooked wild rice & bacon. Return to boiling & reduce heat to a simmer. Cover & cook 2 to 3 minutes or until fish is cooked through. Stir in cream, thyme, basil & parsley. (You can use dried here but remember to cut back on amount as it is stronger when dried). Heat soup but do not boil. And eat :)
SALMON AND WILD RICE CHOWDER
A wonderful savory fish chowder, perfect to start off an evening of fine dining or as a hearty dinner with good, crusty bread.
Provided by Julesong
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
- Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
- Whisk in the clam juice or fish stock and cook until thickened.
- Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
- Season to taste with Tabasco, salt, and white pepper.
- Serve with good, crusty bread.
- Makes 4 to 6 servings.
- Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.
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