Slow Cooker North Woods Wild Rice Soup Recipes

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SLOW-COOKER NORTH WOODS WILD RICE SOUP



Slow-Cooker North Woods Wild Rice Soup image

Warm up your weekend with homemade soup! Here's one you don't have to watch over.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h40m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal™ all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
  • Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
  • Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
  • Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 0 g

SLOW COOKER NORTH WOODS WILD RICE SOUP RECIPE - (4.7/5)



Slow Cooker North Woods Wild Rice Soup Recipe - (4.7/5) image

Provided by carvalhohm

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup smoked turkey, diced (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups chicken broth (from 32-ounce carton)
1 (12-ounce) can evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.

SLOW COOKER NORTH WOODS WILD RICE SOUP



Slow Cooker North Woods Wild Rice Soup image

This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.

Provided by Sugarmagnolia_fl

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium celery ribs, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup smoked turkey, diced
1/2 cup wild rice, uncooked
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can fat-free evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
  • Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
  • Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
  • Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 204.4, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.3, Sodium 591.9, Carbohydrate 32.7, Fiber 4.2, Sugar 11.5, Protein 12.8

NORTH WOODS SLOW COOKER WILD RICE SOUP



North Woods Slow Cooker Wild Rice Soup image

This is the definition of a hearty soup. Thanks to the wild rice and turkey it's truly a meal in a bowl, not to mention an outstanding way to use up some Thanksgiving leftovers.

Provided by cheftylerlee

Time 5h

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced
2 medium carrots, diced
1 cup diced smoked turkey
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
3 1/2 cups chicken broth (from large carton)
1 can (12 ounce size) fat-free evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts :

NORTHWOODS WILD RICE



Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

1-1/2 cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
1/4 cup butter, cubed
4 slices bacon, diced
1 small onion, chopped
1/2 cup celery, sliced
1/2 cup sliced fresh mushrooms
Seasoned salt to taste
1/4 teaspoon pepper
1/2 cup salted cashews

Steps:

  • Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

NORTHWOODS WILD RICE SOUP



Northwoods Wild Rice Soup image

We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.

Provided by tmkrueger

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 cups cooked wild rice
2 cups cubed cooked chicken or 2 cups turkey
1 cup cubed cooked ham
1 cup shredded carrot
1 cup sliced celery
1 quart half-and-half
1 cup chicken broth
1/4 cup sherry wine or 1/4 cup chicken broth
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water

Steps:

  • In a deep, heavy-bottom pot, combine all ingredients except flour and water.
  • Cook over medium heat, stirring occasionally, until heated through (20 min).
  • In small bowl whisk together flour and water.
  • Add slowly into hot soup, stirring constantly to avoid lumps.
  • Continue cooking, stirring occasionally, until thickened (5-10 minutes).

Nutrition Facts : Calories 387.4, Fat 19.7, SaturatedFat 10.5, Cholesterol 86.9, Sodium 350.7, Carbohydrate 25.6, Fiber 2, Sugar 2.5, Protein 20.7

SLOW COOKER MUSHROOM AND WILD RICE SOUP



Slow Cooker Mushroom and Wild Rice Soup image

Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
5 cups vegetable or chicken stock, plus more as needed
1/4 cup dry white wine (see Tip)
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into 1/2- to 1-inch pieces
1 cup wild rice (about 6 ounces)
2 celery stalks, finely chopped
1 small yellow or red onion, grated or minced
1 large carrot, peeled and finely chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
Kosher salt and black pepper
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

  • Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
  • Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
  • Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
  • Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

NORTHWOODS WILD RICE SOUP



Northwoods Wild Rice Soup image

My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.-Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

1 pound sliced fresh mushrooms
1 cup chopped onion
2 medium carrots, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
2 cans (12 ounces each) evaporated milk
2 cups cooked wild rice
2 cups cubed cooked chicken
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended., Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil).

Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 482mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

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