Silky And Creamy Wild Rice Soup Recipes

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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 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

SILKY AND CREAMY WILD RICE SOUP



Silky and Creamy Wild Rice Soup image

The name says it all! For an even richer flavor, you can reduce the amount of whole milk and replace part of it with heavy cream. Garnish with chopped fresh chives.

Provided by MARBALET

Categories     Cream Soups

Time 1h15m

Yield 6

Number Of Ingredients 10

⅓ cup wild rice
1 cup water
½ teaspoon salt
½ cup butter
¾ cup chopped onion
1 cup chopped celery
2 teaspoons salt
¼ teaspoon ground white pepper
¼ cup all-purpose flour
5 cups milk

Steps:

  • Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
  • Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
  • Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 22.7 g, Cholesterol 56.9 mg, Fat 19.6 g, Fiber 1.3 g, Protein 9.1 g, SaturatedFat 12.3 g, Sodium 1178.8 mg, Sugar 10.9 g

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

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

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

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

SILKY AND CREAMY WILD RICE SOUP



Silky and Creamy Wild Rice Soup image

The name says it all! For an even richer flavor, you can reduce the amount of whole milk and replace part of it with heavy cream. Garnish with chopped fresh chives.

Provided by MARBALET

Categories     Cream Soups

Time 1h15m

Yield 6

Number Of Ingredients 10

⅓ cup wild rice
1 cup water
½ teaspoon salt
½ cup butter
¾ cup chopped onion
1 cup chopped celery
2 teaspoons salt
¼ teaspoon ground white pepper
¼ cup all-purpose flour
5 cups milk

Steps:

  • Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
  • Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
  • Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 22.7 g, Cholesterol 56.9 mg, Fat 19.6 g, Fiber 1.3 g, Protein 9.1 g, SaturatedFat 12.3 g, Sodium 1178.8 mg, Sugar 10.9 g

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