Best 6 Wild Rice Cheese Soup Recipes

WILD RICE CHEESE SOUP

Steps:

• In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
• In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP

Steps:

• Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
• Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
• Note: If using quick cooking rice the time will be lowered to 10 minutes.
• Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
• Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.

WILD RICE CHEESE SOUP

Steps:

• In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.

MINNESOTA WILD RICE BEER CHEESE SOUP RECIPE - (4.5/5)

Steps:

• Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn't clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don't let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip--if this soup gets you drunk, you didn't simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you'd like--or you can eat it just the way it is.

WILD RICE CHEDDAR CHEESE SOUP

Steps:

• Melt margarine in large saucepan over medium heat.
• Stir in flour and cook, stirring 1 minute.
• Whisk in broth.
• Pour into slow cooker and add onion and wild rice.
• Cover and cook on low 4 to 5 hours until rice grains are tender.
• Stir in cheese and hot sauce. Cook 1/2 hour more. Stir until cheese is melted.

VIDALIA ONION SOUP WITH WILD RICE AND MAYTAG BLUE CHEESE CROUTONS

Steps:

• In a small saucepan, combine the rice with 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the water is absorbed, 45 to 60 minutes.
• Meanwhile, place a wide, deep pot over medium heat. Melt the butter and add the onions, tossing them until wilted and well coated. Cook the onions, turning them with a spatula every 5 to 10 minutes, until soft and browned but not burned; this may take 30 to 40 minutes.
• Add the stock and simmer for 20 minutes. Wrap the herbs in a small piece of cheesecloth and tie with kitchen string. Drop the bundle into the broth for 1 minute, then remove it. Season to taste with salt and pepper.
• Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 12 to 15 minutes. While the croutons are still warm, spread them with blue cheese.
• To serve, divide the rice among four bowls, and ladle broth and onions on top. Float 2 croutons in the center of each bowl, and sprinkle with more pepper.