CREAMY WILD RICE SOUP
Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Nutrition Facts : Calories 334 calories, Fat 21g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 873mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
CLASSIC CREAMY WILD RICE SOUP
Enjoy this creamy soup made with wild rice and vegetables - ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Cook wild rice in 1 1/4 cups of the water as directed on package.
- In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
- Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in remaining ingredients. Heat just until hot (do not boil).
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g
CREAM OF WILD RICE SOUP
Steps:
- Gather the ingredients.
- Bring 4 to 6 cups of water to a boil. Add the wild rice and salt. Cook until the wild rice is tender to the bite, about 30 minutes. Drain and set the rice aside.
- Meanwhile, melt the butter in a medium pot over medium heat. Add the ham, bacon, or pancetta to the pot if using. Cook, stirring now and again until the meat is sizzling, some of its fat has rendered, and it is just barely starting to darken on the edges, about 2 minutes.
- Add the leeks or onions, celery, and carrots. Cook, stirring frequently, until the vegetables soften, about 3 minutes.
- Add the broth, pre-cooked chicken, and thyme sprigs if using and reserved wild rice. Bring to a boil, reduce heat to a simmer , and cook to allow flavors to blend about 10 minutes.
- Remove and discard the thyme sprigs. Stir in the cream (the more you use, the creamier it will be!) and bring back to a simmer. Add salt to taste.
- Serve hot with a grinding or two of black pepper on top.
Nutrition Facts : Calories 414 kcal, Carbohydrate 11 g, Cholesterol 123 mg, Fiber 2 g, Protein 29 g, SaturatedFat 13 g, Sodium 2058 mg, Fat 28 g, ServingSize 4 to 6 servings, UnsaturatedFat 12 g
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
CREAMY WILD RICE
Provided by Guy Fieri
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
ELEGANT WILD RICE SOUP
This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.
Provided by Debra B
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 25.7 g, Cholesterol 54.9 mg, Fat 21.2 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 328.6 mg, Sugar 1.3 g
QUICK & EASY CREAMY WILD RICE SOUP
This is the quickest, easiest Wild Rice Soup recipe I've ever encountered, and it tastes good, too! Simple to finish on the stovetop, and a perfect warm-up meal for winter. Add spices to suit your family's taste; this is a very basic recipe for a nice, creamy, hearty soup. Prep time includes time to make rice.
Provided by WhoKnew
Categories Winter
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- STOVETOP DIRECTIONS.
- In large stockpot, brown bacon and onion. Drain bacon grease if desired.
- Add all 4 cans of soup, along with all milk.
- Stir until ingredients are well-combined and bring to a simmer.
- Add Velveeta cheese to simmering mixture; stir until combined & melted.
- Add cooked Uncle Bens Wild Rice; stir until combined.
- Add salt & pepper to taste, as well as any water, to give desired texture.
- Serve hot with crusty bread.
Nutrition Facts : Calories 548.5, Fat 38.7, SaturatedFat 17.7, Cholesterol 99.2, Sodium 2449.8, Carbohydrate 30.6, Fiber 1.2, Sugar 6.7, Protein 19.9
CREAMY WILD RICE SOUP
Mix up weeknight mealtime with this Creamy Wild Rice Soup. Thickened with cream cheese and seasoned with crumbled bacon, then topped with fresh chives, who says soup can't pack a bold and flavorful punch?
Provided by My Food and Family
Categories Rice
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add onions and carrots to drippings in pan; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. Add broth; stir. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Stir in rice, cream cheese spread and pepper. Cook and stir 3 min. or until cream cheese is melted and soup is thickened. Stir in half the bacon. Ladle soup into soup bowls; top with remaining bacon and chives.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CREAM OF WILD RICE SOUP
Make and share this Cream of Wild Rice Soup recipe from Food.com.
Provided by Nimz_
Categories Brown Rice
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the wild rice as directed on package.
- In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
- Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
- Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
- Add the wild rice.
- Adjust seasonings as desired.
- Heat thoroughly.
- Add the cream and reheat gently, but do not boil.
Nutrition Facts : Calories 385.1, Fat 15.6, SaturatedFat 9.1, Cholesterol 40.2, Sodium 697, Carbohydrate 49.3, Fiber 3.8, Sugar 2.8, Protein 13.2
CREAMY CHICKEN AND WILD RICE SOUP
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Provided by Stephanie G
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g
CREAM OF WILD RICE SOUP
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
CREAMY WILD RICE SOUP
Wild rice lends nutty taste to creamy soup. The yield is just right when cooking for one or two people.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 13
Steps:
- Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
- Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; 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 or soup may curdle).
Nutrition Facts : Calories 365, Carbohydrate 36 g, Cholesterol 50 mg, Fiber 4 g, Protein 12 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 740 mg
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