Best 9 Minnesota Creamy Wild Rice Soup Recipes

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Uncover the secrets of preparing the delectable Minnesota creamy wild rice soup, a culinary gem from the heart of the Midwest. This soup embodies the essence of comfort food, combining the robust flavors of wild rice, creamy broth, and an array of vegetables. Experience the harmonious blend of textures, from the plump and chewy wild rice to the velvety smooth broth, in every spoonful. Immerse yourself in the rich history and unique culinary traditions of Minnesota as you embark on this culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP



Minnesota Cream of Chicken & Wild Rice Soup image

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

Provided by out of here

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

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.

MINNESOTA WILD RICE SOUP



Minnesota Wild Rice Soup 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     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

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, Carbohydrate 31.3 g, Cholesterol 17.9 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 311.1 mg, Sugar 3.3 g

CLASSIC CREAMY WILD RICE SOUP



Classic Creamy Wild Rice Soup image

Enjoy this creamy soup made with wild rice and vegetables - ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 14

1/2 cup uncooked wild rice
1 3/4 cups water
2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) vegetable broth
1 cup half-and-half
1/3 cup slivered almonds, toasted*
1/4 cup chopped fresh parsley

Steps:

  • Cook wild rice in 1 1/4 cups of the water as directed on package.
  • In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
  • Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
  • Stir in remaining ingredients. Heat just until hot (do not boil).

Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

BYERLY'S WILD RICE SOUP



Byerly's Wild Rice Soup image

This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.

Provided by dawnie2u

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
snipped parsley (for garnish) or chives (for garnish)

Steps:

  • Melt the butter in a soup pot.
  • Saute the onion until it is softened.
  • Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
  • Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
  • Add half-and-half and sherry, heat until just heated through.
  • Garnish with chopped fresh parsley or chives.

WILD RICE SOUP



Wild Rice Soup 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

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

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, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

MINNESOTA WILD RICE SOUP



Minnesota Wild Rice Soup image

I got this recipe when I visited Minnesota. I was given the recipe and a package of rice when I stayed at a hotel. I am now hooked and have relatives bring me wild rice when they come to Seattle.

Provided by Shari Jones

Categories     Chicken

Time 1h

Yield 12 cups, 4-6 serving(s)

Number Of Ingredients 13

3/4 cup wild rice, uncooked
1 medium onion
1 cup celery
1 (4 ounce) can mushrooms, diced and drained
1/2 cup butter
1 cup all-purpose flour
8 cups hot chicken broth
1 cup chicken meat, diced
salt, to taste
pepper, to taste
1/4 teaspoon thyme
1 cup half-and-half
2 tablespoons sherry wine

Steps:

  • Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes.
  • Saute' onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme.
  • Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.

Nutrition Facts : Calories 633.5, Fat 33.5, SaturatedFat 19.8, Cholesterol 83.4, Sodium 1767.1, Carbohydrate 56.3, Fiber 3.8, Sugar 4.8, Protein 20.9

SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP



Sarasota's Minnesota Turkey, Mushroom and Wild Rice Soup image

This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.

Provided by SarasotaCook

Categories     < 4 Hours

Time 1h15m

Yield 8 bowls of soup, 8 serving(s)

Number Of Ingredients 19

2 cups cooked turkey, diced (you can substitute chicken)
1 1/3 cups wild rice, uncooked
4 cups mushrooms, thin sliced (I use a mix of cremini, button, shitaki, morel, etc. Just don't use one, mix it up)
2 large sweet onions, cut in quarters and thin sliced (2 cups)
1 leek, thin sliced
1 small fennel bulb, cut in half and thin sliced
1 1/2 cups celery including celery leaves, thin sliced
3 teaspoons minced garlic
6 cups turkey broth, more if you like the soup a bit thinner (chicken is fine)
1/2 cup sherry wine
3/4-1 cup heavy cream
1/2 teaspoon Worcestershire sauce
1 bay leaf
1 tablespoon fresh thyme, fine chopped
1 teaspoon fresh rosemary, fine chopped
2 tablespoons fresh parsley, fine chopped
2 tablespoons butter
salt
pepper

Steps:

  • Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
  • Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
  • Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
  • Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
  • Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!

Nutrition Facts : Calories 361.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 64.8, Sodium 102.4, Carbohydrate 31.9, Fiber 4.1, Sugar 4.4, Protein 17

NORTHERN MINNESOTA WILD RICE SOUP



Northern Minnesota Wild Rice Soup image

Every summer while growing up we went to northern Minnesota. One of the thingsI looked foreward to the most was having a bowl of wild rice soup and a black walnut ice cream cone.

Provided by GotBoxer

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup onion, chopped finely
10 slices bacon, chopped
1/2 cup all-purpose flour
2 cups water
4 cups chicken broth
2 cups cooked wild rice
1 cup half-and-half (or 1 can evaporated milk)
2 cups Velveeta cheese
1/4 cup dry sherry
fresh parsley (to garnish)

Steps:

  • Fry bacon until crisp; remove with a slotted spoon to drain on paper towels and reserve 2 Tbs of drippings in pan.
  • Saute onion in bacon drippings until soft, then stir in flour.
  • Slowly add water and broth, stirring to combine.
  • Bring to a boil and cook until thickened (about 3-5 min) then add rice.
  • Cover and reduce heat to low, simmer for 5 minutes.
  • Add half and half (or evaporated milk), cheese, sherry and reserved bacon.
  • Cook until cheese is melted while stirring constantly.
  • Divide into bowls and garnish with parsley.

Nutrition Facts : Calories 391.2, Fat 22.9, SaturatedFat 8.8, Cholesterol 40.6, Sodium 846.3, Carbohydrate 24.9, Fiber 1.4, Sugar 1.9, Protein 12.2

Tips:

  • Use high-quality wild rice: Opt for fresh or frozen wild rice for the best flavor and texture.
  • Rinse the wild rice thoroughly: This will remove any impurities and excess starch, resulting in a cleaner, more flavorful soup.
  • Toast the wild rice before cooking: Toasting the rice in a dry skillet for a few minutes enhances its flavor and gives it a nutty aroma.
  • Use a variety of vegetables: Feel free to add your favorite vegetables to the soup, such as carrots, celery, onions, mushrooms, or bell peppers.
  • Don't overcook the wild rice: Wild rice should be cooked until it is tender but still has a slight bite to it. Overcooked wild rice will become mushy.
  • Season the soup to taste: Use salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or white wine for extra flavor.
  • Garnish the soup before serving: Top the soup with fresh herbs, such as parsley or chives, and a dollop of sour cream or yogurt for a creamy finish.

Conclusion:

Minnesota Creamy Wild Rice Soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With its creamy texture, savory flavor, and abundance of healthy ingredients, this soup is sure to become a favorite in your household. So next time you're looking for a comforting and satisfying meal, give Minnesota Creamy Wild Rice Soup a try!

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