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Shawn 12-26-2003 03:07 AM

Wild Rice Soups
 
Originally posted by Jeannie in Nov 2003 WFD

Creamy Wild Rice Soup
by Beverly Mills with Alicia Ross

When life gets overwhelming, Creamy Wild Rice Soup lets you put a comforting meal on the table in 20 minutes flat. Just add bread.

2 tsp. vegetable oil
1 large onion (1 cup chopped)
1 (8-ounce) package already-sliced
fresh mushrooms
1 (14-1/2 ounce) can fat-free chicken broth
1 (10-3/4 ounce) can reduced-fat cream
of mushroom soup
2 cups water (See Cook's Note)
Optional: 2 Tbsp. dry sherry
1 (6.2-ounce) box fast-cooking long-grain
and wild-rice blend with 1 Tbsp.
seasoning from packet; see cook's note
Black pepper to taste

Cook's Note: We tested this recipe with Uncle Ben's long grain and wild rice fast-cooking recipe. There are several brands of wild rice blends on the market. Be sure to choose one that cooks in 5 minutes, and check the package directions to see how much water is required for cooking the rice. If it's not 2 cups, adjust the water in this recipe to match whatever is stated on the box.

1. Heat the oil over medium heat in a 4-1/2 quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high. Cook 1 minute, stirring from time to time. Add the mushrooms and cook until they release their liquid, about 3 minutes, stirring occasionally. (Meanwhile, open the broth and soup cans and measure out the water.) Add the sherry, if using, and cook 1 minute to evaporate the alcohol.

2. Add the chicken broth, cream of mushroom soup and water. Add the rice and 1 tablespoon of the rice seasoning from the season packet. (Reserve the remaining seasoning for another use or discard.) Stir well, cover the pot and raise the heat to high. Bring the soup to a boil. Reduce the heat to low and stir well. Continue to cook at a simmer 5 minutes more to soften the rice and develop flavor. Season with black pepper to taste. Serve at once.

Yield: 4 servings
~~~~~

Creamy Wild Rice Soup

3 C. cooked wild rice
1 large onion, finely chopped
1 carrot, peeled and shredded
1 C. cooked chicken, finely diced
1/2 C. butter
1 C. flour
8 C. chicken broth
Salt and pepper to taste
1 C. light cream

Melt butter in skillet, and sauté all vegetables until softened slightly. Stir in flour slowly, but do not let mixture brown. Pour into large saucepan. Gradually add broth, stirring until smooth. Add rice, salt and pepper, then heat until bubbly. Add cream, and only heat through, do not boil.

Makes 10 to 12 servings.

~~~~~~
From recipe circus:
Creamy wild rice soup
1 C cooked wild rice
1 onion
1/2 C celery, chopped
1t Italian seasoning
1 can cream of chicken soup
2 C chicken broth
2 C chicken
1/2t garlic powder
1 C milk
2 medium carrots, cut up
salt and pepper to taste

Recipe


Simmer chicken, broth, onion, celery & carrots until tender. Add seasonings, canned soup, milk & rice. If thicker soup is desired thicken with cornstarch or flour and water.

Note.. In this recipe I would also add cooked white rice to extend the recipe....adding more chicken broth. ....
~~~
Silky and creamy wild rice soup from AllRecipes

/3 cup wild rice
1 cup water
1/2 teaspoon salt
1/2 cup butter
3/4 cup chopped onion
1 cup chopped celery
2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 cup all-purpose flour
5 cups milk


Directions
1 Thoroughly rinse wild rice. In a saucepan bring to a
boil wild rice, 1/2 teaspoon salt, and water. Reduce heat
and simmer 30 to 45 minutes or until tender.
2 Melt butter, add onions and celery. Cover and cook
gently for 5 minutes until vegetables are tender (avoid
browning vegetables). Stir in 2 teaspoons salt, pepper, and
flour. Remove from heat and add milk, stirring until flour is
well blended.
3 Return to low heat. Cook, stirring constantly, until
soup thickens. Add the cooked wild rice and simmer a few
minutes to blend flavor. Serve hot, garnished with chopped chives.
*For an even richer flavor, you can
reduce the amount of whole milk and replace part of it with
heavy cream. Garnish with chopped fresh chives*


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