Best Wild Rice Soup Recipes

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 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.

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.

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.

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.)