Wild Rice Soup I Recipes

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.)

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

Steps:

• In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
• Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. 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).

MINNESOTA WILD RICE SOUP

Steps:

• Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
• Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

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.

CREAMY WILD RICE AND MUSHROOM SOUP IN A JAR

Steps:

• To cook; put all ingredients in a large saucepan.
• Add 7 cups of water. Heat to boiling.
• Reduce heat and simmer for 25-30 minutes, until rice is tender, stirring occasionally.
• Garnish with chopped fresh parsley.
• For fund raising, you will need 1 pint jar with lid and ring for each recipe,a decorative piece of material cut into an 8 or 10 inch circle and raffia ribbon or twine.
• Place each ingredient in the jar in the order listed, except the chicken.
• Place lid and ring on jar, sealing tightly by hand.
• Place the can of chicken on top of the jar.
• Center the circle of material on top and tie the ribbon around the material at the level of where the jar neck starts.
• If selling these for a seasonal fund raising, try to find material appropriate for the season, such as fall or Christmas!
• These were very popular at our fund raising!

QUICK & EASY CREAMY WILD RICE SOUP

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.

WILD RICE SOUP V

Steps:

• In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
• Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
• Stir in vermouth and simmer 30 minutes more. Serve.

CREAM OF WILD RICE SOUP

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.

CREAMY WILD RICE SOUP

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.

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.

BYERLY'S WILD RICE SOUP

Steps:

• Melt the butter in a soup pot.
• Saute the onion until it is softened.
• Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
• Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
• Add half-and-half and sherry, heat until just heated through.
• Garnish with chopped fresh parsley or chives.

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

BEST WILD RICE SOUP

Steps:

• Boil rice, water and onion soup mix until rice pops, covered approx.
• 1 1/2 hours.
• Add can soup, milk, mushrooms, cheese and meat.
• Cook until cheese is melted.
• Add more milk if desired.

PAUL HARVEY'S WILD RICE SOUP

Steps:

• Prepare wild rice according to directions on package.
• Sauté onion in butter until tender.
• Add water, potatoes and bouillon.
• Cook until potatoes are tender.
• Add milk and cheese, stirring occasionally.
• When mixture is creamy, add cooked rice.
• You can garnish the soup with cooked bacon bits.
• You can add mushrooms and/or bell peppers with the onion when cooking.

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).