Cream Of Wild Rice Soup Recipes

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CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

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

3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1/2 cup butter, cubed
1 medium carrot, diced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

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.

CREAM OF WILD RICE SOUP



Cream of Wild Rice Soup image

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

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups reduced-sodium chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk
1/4 cup minced chives

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

SPEEDY CREAM OF WILD RICE SOUP



Speedy Cream of Wild Rice Soup image

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon. -Joanne Eickhoff, Pequot Lakes, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup water
4-1/2 teaspoons dried minced onion
2/3 cup condensed cream of potato soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cooked wild rice
1/2 cup half-and-half cream
2 bacon strips, cooked and crumbled

Steps:

  • In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Nutrition Facts : Calories 333 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 835mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CREAM OF WILD RICE SOUP



Cream of Wild Rice Soup image

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

3 cups cooked wild rice
1 large onion, finely diced
1 carrot, finely diced
1 celery rib, finely diced
1 cup finely diced smoked ham
1/2 cup finely diced Canadian bacon
1/2 cup butter
1 cup flour
8 cups chicken broth
salt
white pepper
1 cup light cream or 1 cup half-and-half

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

CREAM OF WILD RICE SOUP



Cream of Wild Rice Soup image

This modern version of the classic cream of wild rice soup is easy to make and the ultimate comfort food.

Provided by Molly Watson

Categories     Dinner     Lunch     Appetizer     Side Dish     Soup

Time 1h

Yield 6

Number Of Ingredients 13

3/4 cup wild rice
1 tablespoon fine sea salt
2 tablespoons butter
Optional: 3 ounces ham, bacon, or pancetta
2 medium leeks or small onions, finely chopped
2 stalks celery, finely chopped
2 medium carrots, peeled and finely chopped
5 cups chicken, turkey, or vegetable broth
1 to 2 cups shredded or chopped cooked chicken or turkey
Optional: 2 sprigs fresh thyme
1/2 to 1 cup heavy cream
Dash sea salt to taste
Dash freshly ground pepper to taste

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

CREAM OF CHICKEN WITH WILD RICE SOUP



Cream of Chicken with Wild Rice Soup image

This makes a lovely chicken and wild rice soup.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 14

1 ⅓ cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
¾ teaspoon ground white pepper
½ teaspoon salt
½ cup margarine
¾ cup all-purpose flour
4 cups milk
¾ cup white wine

Steps:

  • Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  • In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  • In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  • Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  • Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g

ELEGANT WILD RICE SOUP



Elegant Wild Rice Soup image

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

1 cup wild rice
3 cups water
6 tablespoons butter
1 tablespoon minced onion
½ cup all-purpose flour
3 cups chicken broth
¾ cup minced cooked ham
½ cup shredded carrots
3 tablespoons slivered almonds
1 cup half-and-half

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

CHEESY WILD RICE SOUP



Cheesy Wild Rice Soup image

We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice specified in the original recipe with a boxed rice mix to make it even faster. -Lisa Hofer, Hitchcock, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
4 cups 2% milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
8 ounces Velveeta, cubed
1/2 pound bacon strips, cooked and crumbled
Optional: Minced chives and oyster crackers

Steps:

  • In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

Nutrition Facts : Calories 464 calories, Fat 29g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1492mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.

CLASSIC CREAMY WILD RICE SOUP



Classic Creamy Wild Rice Soup image

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

1/2 cup uncooked wild rice
1 3/4 cups water
2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) vegetable broth
1 cup half-and-half
1/3 cup slivered almonds, toasted*
1/4 cup chopped fresh parsley

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 TURKEY AND WILD RICE SOUP



Cream of Turkey and Wild Rice Soup image

A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

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

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP



Copy-Cat Panera Cream of Chicken and Wild Rice Soup image

I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

Provided by Raquel Grinnell

Categories     Chowders

Time 1h

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 10

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

Steps:

  • Open rice, pull out seasoning packet and set aside.
  • In a small bowl, combine pepper and flour. Set aside.
  • In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  • In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
  • 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 and rice is done,15-20 minutes.
  • Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP



Minnesota Cream of Chicken & Wild Rice Soup image

This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.

Provided by out of here

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 cups chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced onion
1/2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half cream
1 1/2 cups cut-up cooked chicken

Steps:

  • Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
  • Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
  • Melt butter, stir in the flour, then the half-half.
  • Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

EASY CREAM OF WILD RICE CHICKEN SOUP



Easy Cream of Wild Rice Chicken Soup image

I found this recipe on a weight loss website. My family didn't even notice that it was made with fat-free ingredients.

Provided by Jennifer

Categories     Chicken

Time 50m

Yield 12 1/2 cups, 10 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 large carrot, shredded
1 stalk celery, chopped
2 tablespoons margarine
1/2 cup all-purpose flour
8 cups fat-free chicken broth
3 cups cooked long grain and wild rice blend
6 ounces cooked boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk

Steps:

  • Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
  • Add flour and stir until blended.
  • Stir chicken broth in gradually.
  • Add rice, chicken, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for approximately 2 minutes or until soup thickens.
  • Stir in evaporated milk.
  • Cook for five more minutes or until soup is heated through.

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

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

1/2 cup wild rice, uncooked
4 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped onions
2 carrots, chopped
1/4 cup flour
4 cups fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 tsp. pepper
2 Tbsp. chopped fresh chives

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 CHICKEN & WILD RICE SOUP



Cream of Chicken & Wild Rice Soup image

Inspired by a dish from a restaurant. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings.

Provided by Starrynews

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (6 ounce) box long grain and wild rice blend
1 (14 ounce) can chicken broth
4 chicken tenderloins
2 tablespoons cornstarch
pepper, to taste
3 tablespoons butter
1/4 cup onion
3 tablespoons flour
1 cup milk
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup mushroom, sliced
1/2 teaspoon rosemary
1/2 teaspoon sage

Steps:

  • Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
  • In another pan, bring the chicken broth to a boil.
  • Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
  • Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
  • Meanwhile, in a small pan, melt butter over medium heat.
  • Add onions and saute until soft.
  • Stir in flour, coating onions and absorbing the butter.
  • Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
  • When rice is done, add to the broth mixture and stir in rosemary and sage.
  • Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
  • Enjoy!

Nutrition Facts : Calories 183.9, Fat 11.7, SaturatedFat 7.1, Cholesterol 31.4, Sodium 455.1, Carbohydrate 14.6, Fiber 1.1, Sugar 1.9, Protein 5.5

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2016-12-09 Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time. Remove chicken from the slow cooker and shred, using two forks.
From damndelicious.net


CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
From eatingwell.com


CREAMY MUSHROOM WILD RICE SOUP | VALERIE'S KITCHEN
2020-11-23 Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil. Cover, turn the heat down and simmer for 45 to 50 minutes or until the rice is tender.
From fromvalerieskitchen.com


CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN
2016-02-18 Directions. Melt butter in a large pot over medium heat. Add celery, carrots, and onion. Season to taste with salt and pepper. Cook until tender, about 10–15 minutes, adjusting heat as necessary. Add chicken and wild rice, then 3 cups cream and chicken broth. Season with salt and pepper. Bring to a boil. Add the peas and turn off heat.
From thepioneerwoman.com


BEST WILD RICE SOUP – A COUPLE COOKS
2019-10-09 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 ½ teaspoon kosher salt, and black pepper. Bring to a simmer.
From acouplecooks.com


THE BEST CREAMY WILD RICE SOUP - SAVOR THE FLAVOUR
2020-02-28 Pour in stock, water, wild rice, mushrooms, onion, carrots, celery, garlic, crumbled bacon, and spices to the crock pot. Cook on high for 4 hours or low for 8 hours. Rice should be tender and popped open. Cream sauce. Melt butter, whisk in flour, cook 2 minutes, whisk in milk. Cook and whisk until thickened. Finish.
From savortheflavour.com


CREAM OF WILD RICE SOUP - THE SECRET GARDEN
Makes 8 cups. Ready in 30 minutes. Instructions: Stir package ingredients into 7 cups of water. Bring to a boil, then lower heat to a simmer. Cook all day in a slow-cooker or 2 to 3 hours in a pot on your stove. Before serving, add 1/2 cup of plain half-and-half, dairy or non-dairy. Add cubed cooked chicken or ham, if desired.
From secretgardengourmet.com


CREAMY CHICKEN AND WILD RICE SOUP - COOKING CLASSY
2020-11-20 How to Make Chicken and Wild Rice Soup. 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 ...
From cookingclassy.com


CREAM OF WILD MUSHROOM SOUP WITH WILD RICE RECIPE
2021-06-26 Directions: Boil wild rice for 50-55 minutes until fully cooked. Place dried wild mushrooms in a bowl of lukewarm water, and soak for 15-20 minutes to rehydrate, saving the water used to soak the mushrooms to add to the soup base. While the rice is cooking, heat butter in a heavy-bottomed pan and add the crushed garlic, chopped onions and celery.
From wcwf.ca


CREAM OF MUSHROOM CHICKEN WILD RICE SOUP. - HALF BAKED HARVEST
2016-11-16 Instructions. Melt the butter and olive oil in a large, heavy bottomed soup pot over medium heat. Add the garlic and onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized.
From halfbakedharvest.com


COZY AUTUMN WILD RICE SOUP - GIMME SOME OVEN
2020-11-09 Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
From gimmesomeoven.com


THE BEST CREAMY TURKEY WILD RICE SOUP - JAR OF LEMONS
2021-11-26 Instructions. Preheat the oven to 450 degrees F. In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat. Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes. Add in the wild rice and chicken broth, then bring to a simmer.
From jaroflemons.com


CREAM OF WILD RICE SOUP - MAYO CLINIC
2019-01-26 In a soup pot over medium heat, add canola oil and saute onion, carrot, celery and garlic until lightly brown. Stir in kale, parsley, stock and spices. Bring to a boil. In a blender, puree beans with milk. Add bean mixture to soup, bring to simmer and add rice. Cook for 30 minutes. Serve in warmed bowls.
From mayoclinic.org


PANERA CHICKEN AND WILD RICE SOUP (COPYCAT RECIPE)
2022-02-07 Set the mixture aside. In a large pot over medium heat, combine the broth and chicken and bring it to a boil. Stir in the rice. Cover and remove it from heat. Melt the butter in a medium saucepan over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, for 5 minutes.
From insanelygoodrecipes.com


CREAM OF WILD RICE SOUP - MIDWEST LIVING
Step 1. Rinse wild rice by placing it in a pan of warm water. Stir; remove particles that float to the top. Drain and rinse again; drain. In a medium saucepan, combine the rice, 2 cans of chicken broth and bay leaves. Bring to boiling; reduce heat. Cover and simmer 40 to 45 minutes or until rice is tender. Advertisement.
From midwestliving.com


MINNESOTA WILD RICE SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CREAM OF WILD RICE SOUP - CONTENTEDNESS COOKING
2020-08-18 How to make Cream of Wild Rice Soup. First, heat a pot with a bit oil or vegetable broth if you avoid oil. Add garlic, carrots, optional onions, celery, and fry for around 5 minutes. Next add wild rice blend and cream cheese. Cook everything for about 15 minutes.
From contentednesscooking.com


CREAM OF WILD MUSHROOM & WILD RICE SOUP - ONE INGREDIENT CHEF
2018-01-23 Prep: soak the cashews in some fresh water for at least 1 hour before blending into cream. Step One. Thinly-slice the bottom (white) half of two leeks and add them to a large stockpot with a splash of water over medium heat. Then slice the mushrooms, mince the garlic, and thinly-slice the bell pepper and add them to the pot as well with a splash of soy sauce and …
From oneingredientchef.com


CREAMY WILD RICE SOUP (VEGAN & OIL FREE) - HIGH CARB HANNAH
Saute Ingredients. 2 cups baby bella mushrooms, sliced; 1/2 a large yellow onion, chopped; 3 cloves garlic, minced; Cashew Cream Ingredients . 1/2 cup raw cashews (soaked in …
From highcarbhannah.co


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