WILD RICE SOUP
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
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
PAUL HARVEY'S WILD RICE SOUP
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
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
FAMOUS DAVE'S WILD RICE SOUP
I got this recipe from my cousin who made it for our Christmas party this year. I don't usually like soups with rice in them but I could not believe how good this was! Don't forget the almonds, it's not the same without em! Note: The wild rice takes about 45 minutes to cook.
Provided by Pismo
Categories Clear Soup
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot.
- Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper.
- Cook until onion is tender.
- Stir in corn, mushrooms and jalapeno.
- Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
- Remove from heat.
- Bring broth to boil in an 8-quart stock pot.
- While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour.
- Cook over low heat 2 minutes stirring constantly - do not brown.
- Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps.
- Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
- Bring to a simmer, stirring occasionally.
- Add chicken, rice and whipping cream.
- Cook just until heated through.
- Serve topped with toasted almonds.
Nutrition Facts : Calories 696.7, Fat 43.2, SaturatedFat 21.2, Cholesterol 141, Sodium 2029.8, Carbohydrate 42.8, Fiber 4.7, Sugar 4.8, Protein 36.1
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
TURKEY WILD RICE SOUP
A yummy creamy soup that is perfect to warm you up and perfect for when you just need a hearty meal.
Provided by Fishes305
Categories Chicken
Time 1h
Yield 9 cups, 9 serving(s)
Number Of Ingredients 13
Steps:
- 1.In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
- 2.Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
- 3.When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
Nutrition Facts : Calories 256.1, Fat 15.8, SaturatedFat 6.3, Cholesterol 25.8, Sodium 957.8, Carbohydrate 18.4, Fiber 1, Sugar 0.9, Protein 9.8
WILD RICE SOUP II
Hearty and full of flavor, a meal in itself.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Rinse and sort lentils, discarding any debris or blemished lentils.
- Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
- Using a medium saucepan cook rice according to package directions.
- In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 40.9 g, Cholesterol 33.3 mg, Fat 10.7 g, Fiber 8.8 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 620.8 mg, Sugar 3.8 g
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