Cream Of Wild Rice Soup Recipes

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP

Steps:

• Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
• Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
• Melt butter, stir in the flour, then the half-half.
• Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

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.

CREAM OF WILD RICE SOUP

Steps:

• Gather the ingredients.
• Bring 4 to 6 cups of water to a boil. Add the wild rice and salt. Cook until the wild rice is tender to the bite, about 30 minutes. Drain and set the rice aside.
• Meanwhile, melt the butter in a medium pot over medium heat. Add the ham, bacon, or pancetta to the pot if using. Cook, stirring now and again until the meat is sizzling, some of its fat has rendered, and it is just barely starting to darken on the edges, about 2 minutes.
• Add the leeks or onions, celery, and carrots. Cook, stirring frequently, until the vegetables soften, about 3 minutes.
• Add the broth, pre-cooked chicken, and thyme sprigs if using and reserved wild rice. Bring to a boil, reduce heat to a simmer , and cook to allow flavors to blend about 10 minutes.
• Remove and discard the thyme sprigs. Stir in the cream (the more you use, the creamier it will be!) and bring back to a simmer. Add salt to taste.
• Serve hot with a grinding or two of black pepper on top.

CREAM OF WILD RICE SOUP

Steps:

• Prepare the wild rice as directed on package.
• In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
• Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
• Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
• Add the wild rice.
• Adjust seasonings as desired.
• Heat thoroughly.
• Add the cream and reheat gently, but do not boil.

INSTANT POT WILD RICE SOUP

Steps:

• Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
• When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
• Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

SPEEDY CREAM OF WILD RICE SOUP

Steps:

• In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

CREAM OF CHICKEN WITH WILD RICE SOUP

Steps:

• Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
• In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
• In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
• Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
• Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Prepare rice according to directions listed on package.
• Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
• Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
• Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
• Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
• Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
• Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
• Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
• Let soup cool slightly and serve.

WILD RICE SOUP

Steps:

• In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
• In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
• Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
• Stir in half and half, almonds and parsley. Heat until hot and serve.

CREAM OF TURKEY & WILD RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

CREAMY WILD RICE

Steps:

• In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

CREAMY WILD RICE SOUP

Steps:

• Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open). Stir in the bell peppers, carrot, and salt. Cover and simmer for 8 minutes more.
• Combine the almond flour and chickpea flour in a small bowl; stir in ¼ cup water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to ½ cup more water to reach the desired consistency. Stir in the thyme and vinegar.

CREAM OF WILD RICE SOUP

Steps:

• Saute the rice in 1 tablespoonful of olive oil until colonels curl and pop.Stir often. Add 4 cups of water and 1/2 tsp salt. Cover and cook for 20 minutes. Drain & reserve stock for later use. Set rice aside. ---------------------- over medium heat saute onion, carrot, and celery in 1/2 cup butter or margarin until onion is transparent. Reduce heat and add 1/2 cup flour. Stir constantly for 5 minutes. Add reserved rice broth and chicken stock. Allow to thicken slightly. Add 1/2 tsp salt and white pepper,rice,ham and the half & half. simmer slowly for 20 minutes. Enjoy