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.
CHEESY WILD RICE SOUP
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
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.
POTATO RICE SOUP
Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)
Provided by winkki
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In lg. saucepan, saute garlic in oil until light brown.
- Add remaining ingredients except cheese.
- Stir, bring to boil; simmer 1 hr, stirring occasionally.
- Stir in cheese just before serving, if desired.
Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3
RICE AND POTATO SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
- Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
- Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.
P.R.SOUP (POTATO RICE SOUP)
A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you. Make sure you use uncooked rice in this recipe. Serve with additional grated cheese. Note: I've read the reviews and adjusted the liquid.
Provided by Chocolatl
Categories Potato
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pot and saute garlic until golden brown.
- Add onion, potato, rice, broth, parsley, and 2 cups water.
- Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
- Add more water if soup appears too thick.
- Stir in cheese and serve.
Nutrition Facts : Calories 373.2, Fat 14.9, SaturatedFat 2.4, Cholesterol 1.1, Sodium 401.7, Carbohydrate 51.4, Fiber 2.4, Sugar 2, Protein 7.6
PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Potato Soup
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
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Servings 9Total Time 30 minsCategory LunchCalories 130 per serving
- In 2-quart saucepan, cook water, potatoes, garlic, white onion, 1 tablespoon of the oil and the salt over medium-high heat 7 to 10 minutes or until toothpick inserted into potato comes out easily. Strain potatoes; remove and set aside onion and garlic.
- In blender, place tomatoes and 1 1/2 cups of the broth. Cover; blend on medium speed. In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Stir in parsley and green onions. Cook 1 minute. Add tomato mixture. Cook 2 to 3 minutes or until tomatoes change color.
- Add cooked rice and potatoes. Stir in remaining broth until desired consistency. Add pepper and salt; heat until hot.
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