WILD RICE SOUP
Wild rice and vegetables make this a good winter soup.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Yield 5
Number Of Ingredients 12
Steps:
- In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
- In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
- Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
- Stir in half and half, almonds and parsley. Heat until hot and serve.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.6 g, Cholesterol 30.7 mg, Fat 14.8 g, Fiber 3 g, Protein 8.7 g, SaturatedFat 6.9 g, Sodium 448.7 mg, Sugar 3 g
WILD RICE SOUP
Homemade wild rice soup ready in just 30 minutes! Mmm.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 15
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).
Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 7 g, TransFat 1 g
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-MUSHROOM SOUP
Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook wild rice as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g
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 AND MUSHROOM SOUP
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
BYERLY'S WILD RICE SOUP
This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.
Provided by dawnie2u
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a soup pot.
- Saute the onion until it is softened.
- Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
- Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
- Add half-and-half and sherry, heat until just heated through.
- Garnish with chopped fresh parsley or chives.
CHICKEN WILD RICE SOUP I
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g
CREAM OF TURKEY AND WILD RICE SOUP
Steps:
- This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
- TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
- Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
CREAMY CHICKEN AND WILD RICE SOUP
This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.
Provided by Jaclyn
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
- Let soup cool slightly and serve.
Nutrition Facts : Calories 540 kcal, Carbohydrate 38 g, Protein 31 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 139 mg, Sodium 787 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BEST WILD RICE SOUP EVER
My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe -- it's worth it! I serve this hearty soup in bread bowls with a salad on the side.
Provided by JADETIGGER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
- Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 23.4 g, Cholesterol 49.6 mg, Fat 20.9 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 11 g, Sodium 428.6 mg, Sugar 1.4 g
WILD RICE SOUP
This soup is the recipe that Byerly's uses in Minnesota. I LOVE this soup and this version of Wild Rice soup!!
Provided by kzbhansen
Categories Rice
Time 40m
Yield 5 1/2 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a saucepan, and saute the onions until they are tender.
- Blend in the flour.
- Slowly stir in the broth.
- Cook on med-high heat, stirring constantly until the mixture comes to a boil.
- Boil and stir for 1 minute.
- Add the wild rice, salt, ham, carrots and almonds.
- Simmer 5 minutes.
- Blend in the half and half and the sherry and heat.
- Serve Hot.
Nutrition Facts : Calories 660.9, Fat 29.5, SaturatedFat 16.1, Cholesterol 74.2, Sodium 1218, Carbohydrate 77.7, Fiber 6.3, Sugar 3.5, Protein 22.9
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
- Difficulty: Easy
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CHICKEN WILD RICE SOUP
Make and share this Chicken Wild Rice Soup recipe from Food.com.
Provided by Juenessa
Categories Chicken
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first nine ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- In a soup kettle or Dutch oven, melt butter.
- Stir in flour until smooth.
- Gradually whisk in broth mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Whisk in soup and wine or broth.
- Add rice and chicken; heat through.
WILD RICE SOUP
A variation of the soup on almost every menu in Minnesota. Easy to make. Works really well out of the freezer.
Provided by dwross
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan.
- Saute onion until tender.
- Blend in flour.
- Gradually stir in broth.
- Cook, stirring constantly until mix boils.
- Allow to boil 1 minute.
- Stir in cooked wild rice, salt, ham, carrot and almonds.
- Simmer for 5 minutes.
- Blend in half& half (milk can work too) and sherry (optional).
- Heat to serving temperature.
- Sprinkle parsley on top and serve.
Nutrition Facts : Calories 443.2, Fat 19.9, SaturatedFat 10.8, Cholesterol 49.5, Sodium 936.6, Carbohydrate 51.9, Fiber 4.2, Sugar 2.5, Protein 16.1
CREAMY WILD RICE SOUP
A thick, creamy wild rice soup just like the kind you'd get at an old fashioned supper club in the midwest. My secret ingredients make it the best!
Provided by Sue Moran
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
- Stir in the flour and cook for a minute or two more, again, without browning the flour.
- Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
- Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
- Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
- At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.
Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 39 mg, Sodium 487 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
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4.5/5 (6)Category Main CourseCuisine American, BritishCalories 595 per serving
- In a large Dutch Oven or heavy bottomed saucepan with a lid, fry the onion, celery and carrots until soft over a medium low heat. This should take around 10 minutes.
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From mamalovesfood.com
Ratings 3Servings 6Cuisine AmericanCategory Soup
- In a large stock pot, saute olive oil, flour, garlic, nutmeg, paprika, and mustard over medium-low heat for a few minutes until fragrant, being careful not to burn.
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CHICKEN AND WILD RICE SOUP - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (43)Total Time 50 minsCategory EasyCalories 307 per serving
- Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
- Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
- Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | …
From foodandwine.com
5/5 Category Soup
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
MINNESOTA WILD RICE SOUP - I HEART VEGETABLES
From iheartvegetables.com
4.8/5 (25)Total Time 55 minsCategory SoupCalories 326 per serving
- Add the celery, onion, and carrots and cook for 5 minutes over medium heat, stirring frequently.
BEST WILD RICE SOUP - A COUPLE COOKS
From acouplecooks.com
4.4/5 (10)Total Time 1 hr 5 minsCategory SoupCalories 266 per serving
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
- Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
CREAMY CHICKEN AND WILD RICE SOUP RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SoupServings 5Total Time 1 hr 20 mins
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots, and celery and saute until slightly tender, about 4 minutes, adding in garlic during the last 30 seconds of sauteing.
- Add chicken broth, thyme, marjoram, sage, rosemary, and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring the mixture to a boil.
- Cover the pot with a lid and allow the mixture to boil for 12 to15 minutes, or until chicken is cooked through (rotating chicken to the opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN
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Servings 6Estimated Reading Time 2 minsCategory StewsTotal Time 45 mins
- Cook until tender, about 10–15 minutes, adjusting heat as necessary.Add chicken and wild rice, then 3 cups cream and chicken broth.
CHICKEN WILD RICE SOUP {NO CREAM} - IFOODREAL.COM
From ifoodreal.com
5/5 (51)Calories 400 per servingCategory Soup And Stew
- Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.
- Remove chicken onto plate and shred with 2 forks. To slow cooker, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
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- Remove chicken onto plate and shred with 2 forks. To the pot, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
WILD RICE SOUP - RECIPE GIRL®
From recipegirl.com
5/5 (1)Category SoupCuisine AmericanCalories 347 per serving
- Melt the butter in large saucepan or skillet. Add the onion and sauté until softened, and then whisk in the flour. Gradually whisk in the broth. Cook over medium heat, stirring constantly until it comes to a boil. Boil and stir 1 minute. Stir in the rice, ham, carrots, mushrooms, celery, almonds, salt, and pepper.
- Simmer until all of the ingredients are tender. Whisk in the half & half and sherry or wine. Heat to desired serving temperature and serve with garnish.
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