CHEESY WILD RICE SOUP
We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice specified in the original recipe with a boxed rice mix to make it even faster. -Lisa Hofer, Hitchcock, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.
Nutrition Facts : Calories 464 calories, Fat 29g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1492mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.
MINNESOTA WILD RICE BEER CHEESE SOUP RECIPE - (4.5/5)
Provided by á-12910
Number Of Ingredients 15
Steps:
- Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn't clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don't let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip--if this soup gets you drunk, you didn't simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you'd like--or you can eat it just the way it is.
WILD RICE SOUP
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
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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 CHEDDAR CHEESE SOUP
Make and share this Wild Rice Cheddar Cheese Soup recipe from Food.com.
Provided by Serah B.
Categories Rice
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine in large saucepan over medium heat.
- Stir in flour and cook, stirring 1 minute.
- Whisk in broth.
- Pour into slow cooker and add onion and wild rice.
- Cover and cook on low 4 to 5 hours until rice grains are tender.
- Stir in cheese and hot sauce. Cook 1/2 hour more. Stir until cheese is melted.
WILD RICE CHEESE SOUP
The addition of chopped apple, beer and Gouda cheese makes this version of wild rice soup extra special.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 371 calories, Fat 26g fat (16g saturated fat), Cholesterol 100mg cholesterol, Sodium 835mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein.
WILD RICE CHEESE SOUP
The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison.
Provided by Heather
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
- In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 18.8 g, Cholesterol 69.8 mg, Fat 25.4 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 11.7 g, Sodium 1115.2 mg, Sugar 6.7 g
MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP
This is one of the best tasting soups I ever had but it isn't for everyone. If you are one of those people who likes cheese on their cheese then this recipe is for you. ;)
Provided by FDADELKARIM
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
- Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
- Note: If using quick cooking rice the time will be lowered to 10 minutes.
- Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
- Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.
Nutrition Facts : Calories 278.3, Fat 12.6, SaturatedFat 7.7, Cholesterol 39.7, Sodium 786.5, Carbohydrate 29.3, Fiber 2, Sugar 2.6, Protein 12.6
WILD RICE WITH BROCCOLI SOUP
I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. -Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein.
PAUL HARVEY'S WILD RICE SOUP
Make and share this Paul Harvey's Wild Rice Soup recipe from Food.com.
Provided by Dienia B.
Time P1DT8h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare wild rice according to directions on package.
- Sauté onion in butter until tender.
- Add water, potatoes and bouillon.
- Cook until potatoes are tender.
- Add milk and cheese, stirring occasionally.
- When mixture is creamy, add cooked rice.
- You can garnish the soup with cooked bacon bits.
- You can add mushrooms and/or bell peppers with the onion when cooking.
Nutrition Facts : Calories 475.3, Fat 26.5, SaturatedFat 17, Cholesterol 92.7, Sodium 1342.9, Carbohydrate 39.1, Fiber 2.7, Sugar 7.8, Protein 21.2
CHEESY CHICKEN & WILD RICE SOUP
Make and share this Cheesy Chicken & Wild Rice Soup recipe from Food.com.
Provided by HWOBBS25
Categories < 30 Mins
Time 30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
- Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
- Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
- Heat on medium until cheese is melted and everything is blended.
- Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
- Turn to low and let simmer for a while, stirring frequently.
Nutrition Facts : Calories 643, Fat 26.3, SaturatedFat 9.5, Cholesterol 71.4, Sodium 1127.2, Carbohydrate 75.1, Fiber 5.7, Sugar 4.6, Protein 28.2
CHICKEN WILD RICE SOUP
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
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
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.
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