Northwoods Wild Rice Soup Recipes

NORTHWOODS WILD RICE SOUP

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).

SLOW-COOKER NORTH WOODS WILD RICE SOUP

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.

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC

Steps:

• Melt butter in a large saucepan.
• Add onion and celery and saute until tender.
• Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
• Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
• TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
• Ladle into bowls and serve.
• TO FREEZE:.
• Allow to cool. Fold in rice and bacon.
• Place in a freezer bag and seal. Label and freeze.
• TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

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.)

SLOW COOKER NORTH WOODS WILD RICE SOUP

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.