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 AND MUSHROOM SOUP
Steps:
- In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
- Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
WILD RICE SOUP V
A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
- Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
- Stir in vermouth and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 24.5 g, Cholesterol 44.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 16.9 g, SaturatedFat 6 g, Sodium 906.8 mg, Sugar 3.9 g
WILD RICE SOUP II
Hearty and full of flavor, a meal in itself.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Rinse and sort lentils, discarding any debris or blemished lentils.
- Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
- Using a medium saucepan cook rice according to package directions.
- In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 40.9 g, Cholesterol 33.3 mg, Fat 10.7 g, Fiber 8.8 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 620.8 mg, Sugar 3.8 g
WILD RICE, MUSHROOM, AND VEGETABLE SOUP
This soup makes a large pot, so I freeze it and eat it throughout the week. When I make it for myself, I leave out the bouillon and rice, but it's definitely better with.
Provided by EggosMom
Categories Clear Soup
Time 1h45m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Coat a stock pot with nonstick cooking spray and heat over medium heat.
- Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
- Add the diced tomatoes and stir well.
- Add the cauliflower, green beans, and zucchini.
- Cover with 7 cups of water, bring to a boil.
- Add bouillon and stir.
- When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
- Add salt and pepper to taste.
Nutrition Facts : Calories 96.7, Fat 0.5, SaturatedFat 0.1, Sodium 106.2, Carbohydrate 20.7, Fiber 4.4, Sugar 5.3, Protein 4.8
WILD RICE AND MUSHROOM SOUP
Make and share this Wild Rice and Mushroom Soup recipe from Food.com.
Provided by Izzy Knight
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally.
- Sprinkle flour over vegetables and stir to combine.
- Add broth.
- Cook and stir until mixture thickens and bubbles.
- Reduce heat.
- Stir in light cream, cooked wild rice, marjoram and salt/pepper.
- Cover and cook over low heat until heated through—about 5 minutes.
- Garnish with fresh herbs.
Nutrition Facts : Calories 416.9, Fat 25, SaturatedFat 15, Cholesterol 70.1, Sodium 796.5, Carbohydrate 36.9, Fiber 3.3, Sugar 4.5, Protein 13.5
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