Classic Creamy Wild Rice Soup Recipes

CLASSIC CREAMY WILD RICE SOUP

Steps:

• Cook wild rice in 1 1/4 cups of the water as directed on package.
• In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
• Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat just until hot (do not boil).

CREAMY WILD RICE SOUP

Steps:

• In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

CREAM OF WILD RICE SOUP

Steps:

• Gather the ingredients.
• Bring 4 to 6 cups of water to a boil. Add the wild rice and salt. Cook until the wild rice is tender to the bite, about 30 minutes. Drain and set the rice aside.
• Meanwhile, melt the butter in a medium pot over medium heat. Add the ham, bacon, or pancetta to the pot if using. Cook, stirring now and again until the meat is sizzling, some of its fat has rendered, and it is just barely starting to darken on the edges, about 2 minutes.
• Add the leeks or onions, celery, and carrots. Cook, stirring frequently, until the vegetables soften, about 3 minutes.
• Add the broth, pre-cooked chicken, and thyme sprigs if using and reserved wild rice. Bring to a boil, reduce heat to a simmer , and cook to allow flavors to blend about 10 minutes.
• Remove and discard the thyme sprigs. Stir in the cream (the more you use, the creamier it will be!) and bring back to a simmer. Add salt to taste.
• Serve hot with a grinding or two of black pepper on top.

CREAMY WILD RICE SOUP

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
• Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; 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 or soup may curdle).

CREAMY WILD RICE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
• Stir in the flour and cook for a minute or two more, again, without browning the flour.
• Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
• Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
• Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
• At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

CREAMY WILD RICE

Steps:

• Rinse rice with cold water; drain. In 5- to 6-quart slow cooker, mix rice and all remaining ingredients except parsley.
• Cover; cook on Low heat setting 8 to 9 hours. Stir in parsley before serving.