MINNESOTA WILD RICE SOUP RECIPES

MINNESOTA WILD RICE SOUP RECIPE | ALLRECIPES

Minnesota Wild Rice Soup Recipe | Allrecipes image

This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.

Provided by chel79

Categories Vegetable Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 12

Ingredients

⅓ cup olive oil
¼ cup minced onion
½ cup diced celery
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups vegetable broth
4 cups cooked wild rice
1 cup grated carrot
¼ cup sliced almonds
1 pinch red pepper flakes
2 cups half-and-half
salt and pepper to taste

Steps:

Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 280.5 calories, CarbohydrateContent 31.3 g, CholesterolContent 17.9 mg, FatContent 14.7 g, FiberContent 2.9 g, ProteinContent 6.7 g, SaturatedFatContent 4.6 g, SodiumContent 311.1 mg, SugarContent 3.3 g

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP RECIPE - FOOD.COM

Minnesota Cream of Chicken & Wild Rice Soup Recipe - Food.com image

This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced onion
1/2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half cream
1 1/2 cups cut-up cooked chicken

Steps:

Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
Melt butter, stir in the flour, then the half-half.
Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Nutrition Facts : Calories 341.2, FatContent 17.7, SaturatedFatContent 9.3, CholesterolContent 77, SodiumContent 802, CarbohydrateContent 22.7, FiberContent 2.4, SugarContent 3.4, ProteinContent 22.4

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