Creamy Sweet Potato And Wild Rice Soup Recipes

CREAMY SWEET POTATO AND WILD RICE SOUP

Creamy Sweet Potato and Wild Rice Soup image

Wonderful flavored sweet potato soup. Bake the potatoes before hand. They should be done well enough that the skin just slips off. Ditto for the wild rice. This shortens the cooking time and doesn't hurt the soup at all. The original was from the Veg. Journal.

Provided by drhousespcatcher

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 tablespoon olive oil
1 onion, chopped
6 garlic cloves, peeled and sliced
4 cups water or 4 cups vegetable broth
4 cups peeled and cut-up sweet potatoes
1/2 teaspoon garam masala
1/4 teaspoon cayenne (optional) or 1/4 teaspoon chili powder (optional)
1/4 cup rolled oats
1/4 cup miso, white
1 cup cooked wild rice
1/4 cup chopped parsley (to garnish)
1 bell pepper, chopped

Steps:

Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.
If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 249.2, Fat 3.4, SaturatedFat 0.6, Sodium 711.4, Carbohydrate 49.2, Fiber 7.2, Sugar 8.9, Protein 7.4

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.

SPEEDY CREAM OF WILD RICE SOUP

Speedy Cream of Wild Rice Soup image

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon. -Joanne Eickhoff, Pequot Lakes, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup water
4-1/2 teaspoons dried minced onion
2/3 cup condensed cream of potato soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cooked wild rice
1/2 cup half-and-half cream
2 bacon strips, cooked and crumbled

Steps:

In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Nutrition Facts : Calories 333 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 835mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

WILD RICE POTATO SOUP

Wild Rice Potato Soup image

You need to have 2 cups of cooked wild rice for this recipe. You might want to use this recipe by Tish, Recipe #106087 to cook your rice.

Provided by Charlotte J

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 slices bacon (or more, to your taste)
1 onion, diced
4 potatoes, diced
1 carrot, diced (for color)
1 stalk celery, diced
1 (10 3/4 ounce) can cream of potato soup
2 cups milk
1 cup shredded American cheese (if you use Velveeta cube it small)
2 cups cooked wild rice
salt

Steps:

Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.

Nutrition Facts : Calories 415.4, Fat 9.2, SaturatedFat 4.5, Cholesterol 25, Sodium 514.4, Carbohydrate 71.5, Fiber 7.5, Sugar 5.5, Protein 13.8

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