Sherried Wild Rice Soup Recipes

WILD RICE SOUP

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.

CHICKEN WILD RICE SOUP I

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

SHERRIED WILD RICE SOUP

Steps:

• Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
• Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
• Sprinkle each serving with minced parsley.

ELEGANT WILD RICE SOUP

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.

QUICK WILD RICE SOUP

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 teaspoon drippings; saute onion in drippings. , In a large saucepan, cook rice according to package directions. Stir in the soup, milk, cheese and onion. Crumble eight strips of bacon; add to soup. Cook and stir over low heat until cheese is melted. Crumble remaining bacon and sprinkle over soup.

SHERRIED CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• Bring 4 Celsius water to a boil.
• Add wild rice to boiling water.
• Simmer for 45 minutes.
• Remove from heat.
• Add cooked chicken to rice.
• In a seperate frying pan, heat 2 T. olive oil and saute the celery, onions and mushrooms until the onions are clear.
• Add flour to vegetables and mix well.
• Add chicken broth to vegetables and stir until flour is dissolved.
• Add this mixture to the rice and chicken. Stir well.
• Add spices, evaporated milk, water, butter, and chicken bullion to the stock pot.
• Bring to a boil. Reduce heat and simmer for 35 minutes.
• Finish y adding sherry cooking wine.
• Enjoy!