I need a recipe for wild rice soup?

Question

My mom is coming over for dinner tomorrow and she asked me to make wild rice soup....any ideas?

Answer 1

MINNESOTA WILD RICE MUSHROOM SOUP
Printed from COOKS.COM

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1/3 c. wild rice
1/4 c. butter
Sm. onion
12 oz. pkg. of fresh mushrooms (or can)
1/4 c. flour
2 c. chicken broth
2 c. half & half (I use 2 tbsp. butter plus 1 c. milk minus 2 tbsp. milk is equal to 1 c. of half & half)

I also add water chestnuts, carrots, and celery. I also seem to add alot more rice than what the recipe calls for.
Cook wild rice until tender. Melt 1/4 cup butter in saucepan. Stir in the flour and half & half and stir constantly until thick. Brown onion and sliced mushrooms in fry pan. Add. Add cooked wild rice.

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WILD RICE SOUP WITH CHICKEN
Printed from COOKS.COM

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3 c. cooked wild rice
1 c. chopped celery
1/2 c. chopped green pepper
1 c. minced carrot
1/2 c. chopped onion
Dash of garlic powder
Salt and pepper
1/4 c. butter
1 (8 oz.) can mushrooms
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 1/4 c. chicken broth
4 c. chicken, cooked and cubed
1 (4 oz.) pkg. slivered almonds
Milk - for desired consistency

Prepare wild rice using "Basic Oven Method" (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside.
Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10.


WILD RICE BASIC OVEN METHOD:

1 c. raw wild rice
3 c. boiling water
2 tsp. butter
Dash pepper
3 tsp. chicken bouillon
1 tsp. salt, if not using bouillon

Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.

Answer 2

Creamy Chicken and Wild Rice Soup 1 – tablespoon olive oil 2 – cloves garlic, finely chopped 1 – cup carrots, finely chopped 1/2 - cup celery, finely chopped 1 – cup onion, finely chopped 2 – cans (14-1/2 ounces each) chicken broth 2 – cups cooked wild rice 1/2 - teaspoon ground black pepper 1/4 tsp crushed tarragon leaves 1-1/2 - cups cooked, diced chicken breast 1 - cup whipping cream 2 – tablespoons fresh parsley, chopped Can use a good splash of white wine if you like, or not In a saucepan at moderate heat, pour in olive oil and heat. Add the garlic, carrots, celery, and onion. Saute until onion is clear and vegetables semi soft; add the tarragon. Pour in chicken broth and add the wild rice, black pepper, and chicken. If adding white wine, add now.Heat the soup for 10 minutes. Add the whipping cream, and bring back to heat just until hot. Ladle into soup bowls and garnish with parsley.

Answer 3

You wont go wrong with this

Chicken wild rice soup

INGREDIENTS
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half
DIRECTIONS
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Answer 4

CHICKEN AND WILD RICE SOUP

1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. carrot, chopped
1/4 c. bell pepper, chopped
2 qts. chicken broth
4 c. cooked chicken
1 qt. whole milk
1 tsp. salt
Pepper
1 box UNCLE BEN'S® long grain wild rice (do not use seasoning pack)
12 oz. fresh mushrooms (sauteed in butter)
1/2 c. flour
1/2 c. butter

Add chopped vegetables to Dutch oven with two quarts of chicken broth and contents of wild rice box. Simmer 30 to 40 minutes. While rice cooks, make a white sauce by melting butter in pan; whisk flour; slowly add milk. Stir until thick (8 to 10 minutes). Add white sauce, cooked chicken, and sauteed mushrooms to Dutch oven with rice. Add salt and pepper and heat through.

Answer 5

If you visit the Campbell's Soup website and click on Campbell's Kitchen at the top, you can do a search for the specific type of food you want, they have a recipe for chicken and rice soup, but you can substitute anything in it.

Answer 6

2 Tbs margerine or butter
2 medium stalks celery, sliced (about 1 cup)
1 medium carrot, coarsley shredded (about one cup)
1 medium onion, chopped (about 1/2 cup)
1 small green bell pepper, chopped (about 1/2 cup)
3 Tbs all-purpose flour
1/4 tsp pepper
1 1/2 cups cooked wild rice
1 cup water
1 can condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Heat margerine in 3-quart saucepan over medium heat. Cook celery, carrot, onion and bell pepper in margerine about 4 minutes. Stir in flour and pepper. Stir in wild rice, water, and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.

Stir in half-and-half, almonds, and parsley. Heat until just hot (do not boil). 5 servings.

I always substitute veg. broth for the chicken broth and cilantro for the parsley. Vegetarians might also want to know that it works really well with out dairy. I've used both rice and soy milk on different occasions.

Answer 7

Chicken and Rice Soup

Serves 8; Prep time: 20 minutes; Total time: 1 hour 30 minutes

1 whole chicken (3 to 4 pounds), skin removed
1 1/2 pounds carrots (9 to 10 medium), peeled and halved crosswise
1 pound parsnips (5 to 6 medium), peeled and halved crosswise
4 stalks celery, thinly sliced crosswise
2 large onions (about 1 pound), halved and sliced
2 bay leaves
2 garlic cloves, smashed
1 tablespoon whole peppercorns
Coarse salt
1 1/2 cups long-grain white rice
6 scallions, white and green parts separated and thinly sliced

1. In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.

2. With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.

3. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt. (To freeze, see note.)

Note: To freeze, cool soup to room temperature; transfer to airtight plastic containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of soup. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary. Serve.

Answer 8

Click below:
http://www.bigoven.com/recipe159672

Answer 9

sure - go to www.allrecipes.com and search by ingredient or in soups. they will have several recipes that you can try, and you can even create a shopping list online once you choose your recipe.

Answer 10

http://allrecipes.com/recipe/wild-rice-soup-iii/MoreRecipesLikeThis.aspx

go here lots to choose from