Bestwildricesoup Recipes

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CHICKEN WILD RICE SOUP I



Chicken Wild Rice Soup I image

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

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

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

WILD RICE SOUP



Wild Rice Soup image

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

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

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.

MINNESOTA WILD RICE SOUP



Minnesota Wild Rice Soup image

This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.

Provided by chel79

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

⅓ cup olive oil
¼ cup minced onion
½ cup diced celery
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups vegetable broth
4 cups cooked wild rice
1 cup grated carrot
¼ cup sliced almonds
1 pinch red pepper flakes
2 cups half-and-half
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  • Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 31.3 g, Cholesterol 17.9 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 311.1 mg, Sugar 3.3 g

PAUL HARVEY'S WILD RICE SOUP



Paul Harvey's Wild Rice Soup image

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

1/2 cup wild rice, uncooked
1 minced onion
2 tablespoons butter
2 cups water
2 cubed potatoes
1 bouillon cube (chicken or vegetable)
1 quart milk
1 lb Velveeta cheese, grated

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

BYERLY'S WILD RICE SOUP



Byerly's Wild Rice Soup image

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

6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
snipped parsley (for garnish) or chives (for garnish)

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.

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