Best 7 Cream And Wild Rice Soup Recipes

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• Open rice, pull out seasoning packet and set aside.
• In a small bowl, combine pepper and flour. Set aside.
• In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
• In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
• Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
• Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
• In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
• Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
• Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

CREAM AND WILD RICE SOUP

Steps:

• Prepare rice mix according to package directions. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mace and white pepper until blended. Gradually stir in the broth, cream, wine and cooked rice. Bring to a boil, stirring constantly.

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP RECIPE

Steps:

• Open rice, pull out seasoning packet and set aside. In a small bowl, combine pepper and flour. Set aside. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes. Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

COPYCAT CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.
• Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.
• Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.

CREAM OF CHICKEN SOUP WITH WILD RICE AND MUSHROOMS

Steps:

• 1. Cook wild rice according to directions except cook for only 30 minutes. Drain and set aside
• 2. Combine whole chicken and 7 cups of water in large pan. Cook chicken until fully cooked. Remove chicken keeping the broth in the pan. De-bone the chicken meat and set aside. ( you can boil the chicken and de-bone it while the wild rice is cooking)
• 3. Cook mushrooms in hot oil for 4-5 minutes till tender. Add onion and celery. Cover and cook for 5-10 minutes until tender, stirring once. Remove from heat.
• 4. Add wild rice to broth stir in bullion,white pepper and salt to taste. Bring to a boil. Simmer uncovered 15 minutes.
• 5. In the same sauce pan that the wild rice cooked, melt the 1 stick of butter. Stir in flour all at once and whisk until smooth. Add milk all at once and stir constantly until thickened and bubbly. This will take a few minutes, but once it starts to thicken it goes quickly. Do not burn!
• 6. Stir flour milk mixture into chicken broth, Stirring to blend. Add reserved chopped chicken and wine. Heat through. As with all soups, this gets better as it stands.