Vegetable Wild Rice Soup Recipes

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

HEARTY VEGETABLE WILD RICE SOUP

Steps:

• bring all ingredients to a boil. Reduce heat, cover, and simmer until all water is absorbed (30 to 40 minutes, depending on the brand - refer to package directions). Turn off heat, and let steam for 10 minutes
• Meanwhile, heat the oil in a 4 to 5 quart Dutch oven or stock pot over medium, until shimmering. Add all of the vegetables at once, and stir well. Cover, and let cook for 10 minutes, stirring every few minutes.
• When the vegetables have softened, scoot them to one side and tip in a splash of broth in the cleared area. Add the tomato paste, paprika, and a big pinch of salt to the broth, and stir well to create a fragrant paste.
• Mix the tomato paste into the vegetables, and sprinkle the herbs over them.
• Add the broth and bay leaf, and let the soup come up to a gentle boil (increase the heat temporarily, to help it along).
• Reduce heat to medium-low, cover, and let the soup simmer for at least 15 minutes (longer, if possible).
• Remove the bay leaf, and add the kale, apple grates, lemon juice, black pepper, and 1 teaspoon of salt. Stir well, and let the kale wilt for several minutes.
• Taste, and adjust the flavor balance with additional lemon juice, salt and pepper.
• Stir in the rice. Serve immediately.

VEGETABLE-WILD RICE SOUP

Steps:

• In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
• Simmer 15 minutes. Stir in vinegar just before serving.

CLASSIC CREAMY WILD RICE SOUP

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).

CHICKEN & VEGETABLE WILD RICE SOUP

Steps:

• Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

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.

WILD RICE SOUP II

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.

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT

Steps:

• While cooking rice, brown bacon pieces in a dutch oven or large pot.
• Take out bacon pieces once browned and save for later.
• Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
• Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
• Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
• Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.