Northwoods Wild Rice Soup Recipes

SLOW-COOKER NORTH WOODS WILD RICE SOUP

Slow-Cooker North Woods Wild Rice Soup image

Warm up your weekend with homemade soup! Here's one you don't have to watch over.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal™ all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 0 g

NORTHWOODS WILD RICE SOUP

Northwoods Wild Rice Soup image

We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.

Provided by tmkrueger

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cooked wild rice
2 cups cubed cooked chicken or 2 cups turkey
1 cup cubed cooked ham
1 cup shredded carrot
1 cup sliced celery
1 quart half-and-half
1 cup chicken broth
1/4 cup sherry wine or 1/4 cup chicken broth
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water

Steps:

In a deep, heavy-bottom pot, combine all ingredients except flour and water.
Cook over medium heat, stirring occasionally, until heated through (20 min).
In small bowl whisk together flour and water.
Add slowly into hot soup, stirring constantly to avoid lumps.
Continue cooking, stirring occasionally, until thickened (5-10 minutes).

Nutrition Facts : Calories 387.4, Fat 19.7, SaturatedFat 10.5, Cholesterol 86.9, Sodium 350.7, Carbohydrate 25.6, Fiber 2, Sugar 2.5, Protein 20.7

NORTHWOODS WILD RICE SALAD

Northwoods Wild Rice Salad image

This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that's perfect with tangy sauerkraut. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2/3 cup uncooked wild rice
2 cans (14 ounces each) sauerkraut, rinsed and well drained
1 medium apple, peeled and chopped
3/4 cup chopped celery
3/4 cup shredded carrot (about 1 large carrot)
1/2 cup finely chopped red onion
DRESSING:
1/2 cup sugar
1/3 cup cider vinegar
3 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
3/4 cup chopped walnuts, toasted

Steps:

Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

Nutrition Facts : Calories 290 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 747mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

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

Ingredients

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.

SLOW COOKER NORTH WOODS WILD RICE SOUP

Slow Cooker North Woods Wild Rice Soup image

This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.

Provided by Sugarmagnolia_fl

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium celery ribs, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup smoked turkey, diced
1/2 cup wild rice, uncooked
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can fat-free evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 204.4, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.3, Sodium 591.9, Carbohydrate 32.7, Fiber 4.2, Sugar 11.5, Protein 12.8

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC

North Woods Chicken and Wild Rice Soup - OAMC image

This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.

Provided by JillAZ

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb bacon, cooked and crumbled
1/2 onion, diced
1/2 cup celery, chopped
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1 1/2 cups cubed cooked chicken breasts
10 ounces chicken broth
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry
1 cup milk
1 1/2 cups half-and-half
1 1/2 cups cooked wild rice

Steps:

Melt butter in a large saucepan.
Add onion and celery and saute until tender.
Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
Ladle into bowls and serve.
TO FREEZE:.
Allow to cool. Fold in rice and bacon.
Place in a freezer bag and seal. Label and freeze.
TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

Nutrition Facts : Calories 490.2, Fat 36.4, SaturatedFat 16.7, Cholesterol 103.5, Sodium 837.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.4, Protein 21.3

NORTHWOODS WILD RICE

Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
1/4 cup butter, cubed
4 slices bacon, diced
1 small onion, chopped
1/2 cup celery, sliced
1/2 cup sliced fresh mushrooms
Seasoned salt to taste
1/4 teaspoon pepper
1/2 cup salted cashews

Steps:

Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

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.

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