Creamy Vegetable Soup With Rice Recipes

VEGETABLE RICE SOUP

Steps:

• To a small saucepan, add cashews and 2 cups of water. Bring to a simmer and cook for 15 to 20 minutes or until cashews have softened. Drain and rinse. In a blender, blend cashews with 1/2 cup of vegetable broth and nutritional yeast until smooth (stop to scrape sides of blender, as necessary). Set aside.Note: A high-powered blender works best here for the smoothest consistency. Note: If you'd rather not use the cashew cream, you can omit OR stir in 1 cup of half-and-half or heavy cream instead.
• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add leek and garlic. Cook for 5 minutes, stirring often.
• Add carrots, celery, and mushrooms. Cook for 5 to 8 minutes, stirring often.
• Add sweet potato, 1/2 teaspoon each of salt and black pepper, and Herbes de Provence. Stir to combine.
• Add bay leaves, rice, and 7 cups of vegetable broth. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 15 to 20 minutes or until veggies and rice are cooked. Remove bay leaves and discard.Note: A par-boiled long grain and wild rice blend is used here. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to add the rice first and then add the vegetables during the last 15 to 20 minutes of cook time so you don't overcook them.
• Uncover and stir in baby spinach until wilted. It will wilt with the heat from the soup.
• Stir in the cashew cream (or half-and-half or heavy cream if you are using dairy), remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of black pepper. Stir to combine. Serve and enjoy!Note: If you want a looser or thinner consistency, add a little more vegetable broth and heat through.

CREAMY VEGETABLE RICE

Steps:

• In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

GARDEN VEGETABLE RICE SOUP

Steps:

• In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

CREAMY VEGETABLE CHEESE SOUP

Steps:

• In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

EASY, CREAMY VEGETABLE SOUP

Steps:

• Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.

CLASSIC CREAMY WILD RICE SOUP

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).

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT

Steps:

• While cooking rice, brown bacon pieces in a dutch oven or large pot.
• Take out bacon pieces once browned and save for later.
• Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
• Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
• Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
• Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

CREAMY VEGETABLE SOUP

Steps:

• In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
• Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.