WILD RICE POTATO SOUP RECIPES

WILD RICE SOUP RECIPE | ALLRECIPES

Wild Rice Soup Recipe | Allrecipes image

Wild rice and vegetables make this a good winter soup.

Provided by Carol

Yield 5 servings

Number Of Ingredients 12

Ingredients

1 ½ cups wild rice, cooked
2 tablespoons butter
1 cup shredded carrots
½ cup chopped onion
½ cup chopped green bell pepper
3 tablespoons all-purpose flour
¼ teaspoon ground black pepper
1 cup water
1 (10.5 ounce) can chicken broth
1 cup half-and-half
⅓ cup blanched slivered almonds
¼ cup fresh parsley

Steps:

In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
Stir in half and half, almonds and parsley. Heat until hot and serve.

Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 22.6 g, CholesterolContent 30.7 mg, FatContent 14.8 g, FiberContent 3 g, ProteinContent 8.7 g, SaturatedFatContent 6.9 g, SodiumContent 448.7 mg, SugarContent 3 g

WILD RICE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Wild Rice Soup Recipe: How to Make It - Taste of Home image

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

Categories Dinner Lunch

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

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, FatContent 19g fat (11g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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