CREAMY WILD RICE AND MUSHROOM SOUP RECIPES
CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL
Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.
Provided by Carolyn Casner
Categories Healthy Creamy Soup Recipes
Total Time 40 minutes
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.
Nutrition Facts : Calories 298 calories, CarbohydrateContent 35 g, CholesterolContent 34 mg, FatContent 15 g, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 7 g, SodiumContent 479 mg, SugarContent 6 g
CREAMY WILD RICE-MUSHROOM SOUP | BETTER HOMES & GARDENS
The nutty taste and chewy texture of wild rice defines this creamy vegetarian soup.
Provided by Jennifer Kalinowski
Prep Time 25 minutes
Cook Time 55 minutes
Yield 11 cups
Number Of Ingredients 14
Steps:
- In a 5- to 6-qt. Dutch oven melt butter over medium heat. Add onion, carrots, and celery; cook 5 minutes or until softened, stirring occasionally. Add mushrooms and garlic; cook 10 to 15 minutes or until vegetables are tender and most of the mushroom liquid is evaporated, stirring frequently. Carefully add wine; cook and stir 1 minute more.
- Add broth, salt, and pepper to mushroom mixture. Bring to boiling; reduce heat. Simmer 10 minutes. In a small bowl combine cream and flour; stir into broth mixture. Cook and stir until slightly thickened and bubbly. Stir in Cooked Wild Rice and thyme. Return to boiling; reduce heat. Simmer 5 minutes to blend flavors.
- Season soup to taste with additional salt and pepper. If desired, top servings with additional thyme.
Nutrition Facts : Calories 248 calories, CarbohydrateContent 24 g, CholesterolContent 42 mg, FatContent 14 g, FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 9 g, SodiumContent 759 mg, SugarContent 5 g
More about "creamy wild rice and mushroom soup recipes"
CREAMY MUSHROOM & SPINACH SOUP WITH WILD RICE RECIPE ...
Packed with vegetables, this creamy soup comes together easily for a warming meal. Wild rice adds a boost of protein and fiber, but you could substitute another whole grain like brown rice or barley, if you prefer.
From eatingwell.com
Reviews 3.5
Total Time 35 minutes
Category Healthy Vegetable Soup Recipes
From eatingwell.com
Reviews 3.5
Total Time 35 minutes
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- Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in spinach, rice and cream; cook until heated through, about 2 minutes more. Remove from heat and stir in vinegar.
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WILD RICE AND WILD MUSHROOM SOUP | WILLIAMS SONOMA
Wild rice isnt really a rice at all but a semiaquatic grass native to North America. In California and Minnesota, wild rice grows throughout the summer and is harvested in September and October. Its earthy flavor makes it a perfect grain for serving during the autumn months.
From williams-sonoma.com
Reviews 5
Total Time 110 minutes
From williams-sonoma.com
Reviews 5
Total Time 110 minutes
- Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.
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MUSHROOM & WILD RICE SOUP RECIPE: HOW TO MAKE IT
You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
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CREAMY WILD RICE RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category side-dish
Reviews 4.3
Total Time 1 hours 15 minutes
Category side-dish
- In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
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PRESSURE COOKER MUSHROOM AND WILD RICE SOUP RECIPE - NYT ...
This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don’t worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn’t a true rice at all but the seed of a grass that’s native to North America. When it’s cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
- Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
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CREAMY WILD RICE-AND-MUSHROOM SOUP RECIPE - FOOD.COM
Make and share this Creamy Wild Rice-And-Mushroom Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 246 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 246 per serving
- Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
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CREAMY WILD RICE-AND-MUSHROOM SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 55 minutes
Total Time 55 minutes
- Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
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CREAMY WILD RICE AND MUSHROOM SOUP IN A JAR RECIPE - FOOD.COM
I was a member of a professional organization and we sold this soup mix in jars to raise money. It is really good, especially in the fall and winter. I will list the instructions for using it as a fund raiser at the end of the cooking instructions. Cook time is for prep and simmer time when cooking, not preparing for fund raiser. Yummy and I hope you enjoy!
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 198.1 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 198.1 per serving
- These were very popular at our fund raising!
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CREAM OF WILD MUSHROOM SOUP RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category appetizer
Cuisine american
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category appetizer
Cuisine american
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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CREAMY WILD RICE RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category side-dish
Reviews 4.3
Total Time 1 hours 15 minutes
Category side-dish
- In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
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PRESSURE COOKER MUSHROOM AND WILD RICE SOUP RECIPE - NYT ...
This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don’t worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn’t a true rice at all but the seed of a grass that’s native to North America. When it’s cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
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