Wild Rice Soup Recipes

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).

CHICKEN AND WILD RICE SOUP

Steps:

• In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
• Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
• Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)

WILD RICE-MUSHROOM SOUP

Steps:

• Cook wild rice as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).

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.)

MINNESOTA WILD RICE SOUP

Steps:

• 1. In a large soup pot, add water and bring to boil. Add rice and cook until tender. Remove rice from the pot, drain and set a side. See basic cooking instructions for Wild Rice below.
• 2. In the same pot, on medium high heat, add oil and vegetables and saute for 5 minutes. Add stock and chicken and cook for 20 additional minutes at medium low heat.
• 3. Add rice back, heavy cream or milk and heat for 5 minutes.
• 4. In a separate pot, melt butter and whisk in flour to make a roux. Add this mix a little at a time to thicken the soup. The roux must cook for at least 20 minutes.
• 5. Taste and adjust seasoning with salt and pepper.
• 6. NOTE: Wild Rice Cooking-- its a 1 cup rice per 3 cups liquid. For THIS recipe it would be 1/2c rice to 1 1/2 c liquid. Follow these instructions on basic cooking method for wild rice. Wash rice thoroughly by running it under cold water in a strainer. Add rice to boiling liquid in a heavy saucepan or pot. Reduce heat and simmer covered for 35-50 minutes (about 45 minutes or so) or until kernels puff open. Then, uncover, fluff with a fork and simmer 5 more minutes and drain off excess fluid. If you like chewier rice, cook for less time. If you cannot find wild rice where you are, you can go online and purchase it, or check to see if your local grocery store would be able to order it for you. It has a very nutty and earthy taste I am sure you will love. Try it in your holiday dressing, hot dishes and more. If buying chicken stock rather than using fresh, buy low sodium or no salt so you can control the sodium in the soup. If you do not like thickened soup, you do not need the roux as the rice does thicken up the soup by itself.

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.

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.

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.

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.