Wild Rice Soup V Recipes

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ELEGANT WILD RICE SOUP



Elegant Wild Rice Soup image

This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.

Provided by Debra B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup wild rice
3 cups water
6 tablespoons butter
1 tablespoon minced onion
½ cup all-purpose flour
3 cups chicken broth
¾ cup minced cooked ham
½ cup shredded carrots
3 tablespoons slivered almonds
1 cup half-and-half

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.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 25.7 g, Cholesterol 54.9 mg, Fat 21.2 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 328.6 mg, Sugar 1.3 g

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

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 V



Wild Rice Soup V image

A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.

Provided by Bette Wirth

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

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup uncooked wild rice
1 tablespoon butter
1 onion, chopped
¼ cup all-purpose flour
1 quart chicken broth
2 large carrots, shredded
3 cups cubed cooked ham
½ cup milk
2 tablespoons chopped fresh parsley
¼ cup sweet vermouth

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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 24.5 g, Cholesterol 44.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 16.9 g, SaturatedFat 6 g, Sodium 906.8 mg, Sugar 3.9 g

CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

WILD RICE SOUP



Wild Rice Soup image

Make and share this Wild Rice Soup recipe from Food.com.

Provided by Barb G.

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 (6 1/4 ounce) package quick-cooking long grain and wild rice blend
2 (14 ounce) cans chicken broth
1 tablespoon fresh thyme or 1 teaspoon dried thyme, crushed
4 cloves garlic, minced
4 cups chopped tomatoes
1 1/2 cups chopped cooked chicken breasts
1 cup finely chopped zucchini
1/4 teaspoon pepper
1 tablespoon madeira wine or 1 tablespoon dry sherry (optional)

Steps:

  • Prepare rice mix according to package directions,EXCEPT omit the seasoning packet and margarine.
  • Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic.
  • Bring to boiling.
  • Stir in tomatoes, chicken, zucchini, pepper, and, if usinf fresh thyne.
  • Return to boiling; reduce heat.
  • Cover and simmer for 5 minutes.
  • Stir in cooked rice and if desired, Madeira, Heat through.
  • Serve.

Nutrition Facts : Calories 122.5, Fat 3.9, SaturatedFat 1.1, Cholesterol 29.4, Sodium 468.6, Carbohydrate 6.7, Fiber 1.8, Sugar 4.1, Protein 14.8

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