Creamy Wild Rice Soup Recipes

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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

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.

CREAMY WILD RICE



Creamy Wild Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups cooked wild rice
1 tablespoon unsalted butter
1 tablespoon small diced carrot
1 tablespoon small diced celery
1 tablespoon small diced onion
1 tablespoon small diced red bell pepper
2 tablespoons small diced crimini mushrooms
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons whole-grain mustard
1 tablespoon chopped Italian parsley leaves

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.

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

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

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

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

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

2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon pepper
1 pouch (from 10-ounce package) frozen cooked wild rice (1 1/4 cups)
1 cup water
1 can (10 1/2 ounces) condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted, if desired
1/4 cup chopped fresh parsley

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

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

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

1/2 cup butter
4 carrots, peeled and diced
4 stalks celery, diced (use those inner leaves, too!)
1 onion, peeled and diced
3 cloves garlic, minced
1/4 cup all purpose flour
1/4 cup dry Sherry
32 ounces chicken broth or stock
1 bunch fresh thyme, tied with kitchen twine
4 cups cooked wild rice (see cooking instructions in the recipe notes)
salt and fresh cracked black pepper
12 ounce can evaporated milk
1/2 cup half and half

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 SOUP



Creamy Wild Rice Soup image

This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native to North America, where they're harvested in early fall. Cooking the rice in the soup broth helps meld the flavors in the recipe, though it means you may have to thin the soup with more broth before thickening it with the flours, since the rice may absorb a lot of the liquid. Serve with an arugula, watercress, or spinach salad.

Categories     Soups & Stews/">Soups & Stews

Time 1h15m

Number Of Ingredients 12

4 cups vegetable stock
1 (8-ounce) package button mushrooms, trimmed and quartered
¾ cup uncooked wild rice, rinsed and drained
½ cup thinly sliced leek (white part only)
4 cloves garlic, minced
1 cup chopped red bell pepper
½ cup chopped carrot
¼ teaspoon sea salt
¼ cup almond flour
¼ cup chickpea flour
1 tablespoon snipped fresh thyme
1 tablespoon white wine vinegar

Steps:

  • Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open). Stir in the bell peppers, carrot, and salt. Cover and simmer for 8 minutes more.
  • Combine the almond flour and chickpea flour in a small bowl; stir in ¼ cup water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to ½ cup more water to reach the desired consistency. Stir in the thyme and vinegar.

QUICK & EASY CREAMY WILD RICE SOUP



Quick & Easy Creamy Wild Rice Soup image

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

1/2 lb bacon, sliced and cut into 1/2 inch pieces
1 medium onion, minced
2 (10 ounce) cans cream of potato soup
2 (10 ounce) cans cream of celery soup
8 ounces Velveeta cheese (or another 'processed cheese food)
1 quart milk
1 cup milk
1 (6 ounce) box Uncle Bens wild rice, already cooked (NOTE ( I have not tried this with the new "Ready Rice" that is out in some markets but it probably)
salt & pepper
water, as needed, to give desired texture

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



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

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

This is an awesome, filling soup from Taste of Home's Quick Cooking magazine a few years back. You can dress it up for company or serve it simple any time. The odd combination of ingredients is what caught my eye the first time. I've modified the original recipe to thin the soup a little and stretch it out more. Freezes well.

Provided by Swan Valley Tammi

Categories     Ham

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups water
1/2 teaspoon salt
1/2 cup wild rice, uncooked
3 tablespoons green onions, chopped
1/4 cup carrot, shredded
3 tablespoons pecans or 3 tablespoons walnuts, chopped
6 tablespoons margarine or 6 tablespoons butter
1/3 cup all-purpose flour
5 cups chicken broth
1/2 cup cooked ham or 1/2 cup bacon, diced
1/4 teaspoon pepper
1 cup milk

Steps:

  • In a large saucepan, bring water and salt to boil. Add rice. Reduce heat; cover and simmer for 45-60 minutes or until tender.
  • Remove from heat. Let stand for 10 minutes; drain and set aside.
  • In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine for 1-2 minutes.
  • Stir in flour until blended.
  • Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Add the ham, pepper, and wild rice. Cover and simmer for 5 minutes.
  • Reduce heat. Add milk and heat through (but DO NOT boil!). Garnish with green onion strips if desired.

Nutrition Facts : Calories 236.3, Fat 16, SaturatedFat 3.3, Cholesterol 12.2, Sodium 748, Carbohydrate 14.8, Fiber 1.4, Sugar 1.1, Protein 9

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2022-04-20 This vegan creamy wild rice soup is hearty and delicious! Perfect for those cold Fall and Winter evenings. It's filling and easy to make. ... What ingredients do you need for this vegan wild rice soup recipe? Check out the recipe card at the bottom of the post for the full recipe. 1 box (6oz) Uncle Ben’s Long Grain and Wild Rice; yellow or white onion; carrots ; …
From courtneyshomestead.com


CREAMY CHICKEN AND WILD RICE SOUP - HUMBLE OVEN
2022-01-13 Bring to a boil, reduce heat and simmer until vegetables are tender and rice is cooked, about 30 minutes. Stir soup every now and then to prevent the rice from sicking to the bottom of the pot and burning. Mix diced or shredded chicken, and cream into the soup. Once chicken is warmed through add additional salt and pepper to taste.
From humbleoven.com


CREAMY CHICKEN AND WILD RICE SOUP
Making the Soup. Sauté onions, celery, and carrots in melted butter in a large soup pot until the onion is translucent. Turn heat down, mix flour in thoroughly and cook about 5 minutes, stirring frequently. Careful not to brown! Using a whisk, blend in hot chicken stock and the reserved rice stock. Cook, allowing the soup to thicken slightly.
From canoewildrice.com


CREAMY VEGAN WILD RICE SOUP - VEGGIES DON'T BITE
2021-12-23 Instructions. Cook rice according to package directions. Meanwhile, sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes. Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant. Add 3 cups of the broth, cover and simmer until the potatoes are soft.
From veggiesdontbite.com


CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL
Directions. 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 VEGETABLE WILD RICE SOUP (VEGAN) - BUDGET BYTES
2019-11-10 Add 1 cup uncooked wild rice blend and 4 cups vegetable broth to the pot. Place a lid on top, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes (or …
From budgetbytes.com


CREAMY WILD RICE-MUSHROOM SOUP | BETTER HOMES & GARDENS
Step 1. In a 5- to 6-qt. Dutch oven melt butter over medium heat. Add onion, carrots, and celery; cook 5 minutes or until softened, stirring occasionally. Add mushrooms and garlic; cook 10 to 15 minutes or until vegetables are tender and most of the mushroom liquid is evaporated, stirring frequently. Carefully add wine; cook and stir 1 minute more.
From bhg.com


CREAMY WILD RICE AND MUSHROOM SOUP - SEASONS AND SUPPERS
2016-09-29 In a small bowl, whisk together the cream, flour, thyme and pepper. Add to soup, along with the sliced mushrooms. Lower heat to medium-low. Cook, uncovered, stirring, until soup thickens, about 15 minutes. Stir in maple syrup. Taste and add salt and pepper, to taste. Garnish with chives.
From seasonsandsuppers.ca


WILD RICE SOUP RECIPE - LOVE AND LEMONS
Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir.
From loveandlemons.com


CREAMY CHICKEN WILD RICE SOUP - THE GIRL WHO ATE EVERYTHING
2021-11-27 Instructions. In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute. Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream.
From the-girl-who-ate-everything.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


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