Wild Rice Soup Iii Recipes

WILD RICE SOUP

Wild Rice Soup image

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

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.

Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

WILD RICE SOUP III

Wild Rice Soup III image

Here's a fairly quick soup that includes chicken and wild rice. It's a big hit during hunting season or on a cold, wintry day. A meal in itself!

Provided by Diane

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 5

Number Of Ingredients 9

Ingredients

½ cup uncooked wild rice
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth
2 cups milk
2 cups diced chicken

Steps:

Prepare rice according to package directions.
Melt the butter or margarine in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until almost tender.
Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 23.4 g, Cholesterol 72.6 mg, Fat 16.4 g, Fiber 1.8 g, Protein 26 g, SaturatedFat 7.6 g, Sodium 531.2 mg, Sugar 6.6 g

CHICKEN WILD RICE SOUP III

Chicken Wild Rice Soup III image

This is a good recipe for a busy people. You can put it in the crock pot and it will be ready after work. (To make it on the stove instead, cook over low heat until rice and potatoes are tender, then add the milk and flour and heat until thickened.)

Provided by MEMBER81872

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup uncooked wild rice
3 cups diced, cooked chicken breast meat
2 tablespoons chicken bouillon granules
1 onion, chopped
5 cups water
4 potatoes, cubed
1 ½ cups milk
2 tablespoons all-purpose flour

Steps:

In a large saucepan over medium-high heat, bring rice, chicken, bouillon, onion and water to a boil. Remove from heat and pour into slow cooker. Stir in potatoes. Combine milk and flour and stir until smooth. Stir into soup mixture. Cook 6 to 8 hours, until rice and potatoes are tender and flavors are well blended.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 46.7 g, Cholesterol 57.4 mg, Fat 6.8 g, Fiber 3.8 g, Protein 26.8 g, SaturatedFat 2.3 g, Sodium 114.3 mg, Sugar 5.3 g

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