Best 6 Wild Rice Soup Iv Recipes

Are you looking for a delicious and hearty soup recipe that uses wild rice? Wild rice soup is a classic comfort food that can be enjoyed by people of all ages. It is also a great way to use up any leftover wild rice that you may have. With its nutty flavor and chewy texture, wild rice adds a unique twist to this classic soup. If you're looking for a satisfying and flavorful soup that is perfect for a cold winter day, then this wild rice soup recipe is the one for you.

Here are our top 6 tried and tested recipes!

WILD RICE SOUP

Wild Rice Soup image

Homemade wild rice soup ready in just 30 minutes! Mmm.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1/4 cup Original Bisquick™ or Bisquick Heart Smart® mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves, if desired
1 cup water
1 can (10 1/2 oz) condensed chicken broth
1 1/2 cups canned or frozen cooked wild rice
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Steps:

In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).

Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 7 g, TransFat 1 g

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

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

WILD RICE SOUP II

Wild Rice Soup II image

Hearty and full of flavor, a meal in itself.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 7

Ingredients

½ cup dry lentils
3 cups water
1 (6 ounce) package uncooked wild rice
1 (14.5 ounce) can vegetable broth
1 (10 ounce) package frozen mixed vegetables
1 cup milk
1 ½ cups shredded American cheese

Steps:

Rinse and sort lentils, discarding any debris or blemished lentils.
Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
Using a medium saucepan cook rice according to package directions.
In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 40.9 g, Cholesterol 33.3 mg, Fat 10.7 g, Fiber 8.8 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 620.8 mg, Sugar 3.8 g

CHICKEN WILD RICE SOUP I

Chicken Wild Rice Soup I image

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Provided by Sue

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 17

Ingredients

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

Steps:

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g

WILD RICE SOUP V

Wild Rice Soup V image

A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.

Provided by Bette Wirth

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup uncooked wild rice
1 tablespoon butter
1 onion, chopped
¼ cup all-purpose flour
1 quart chicken broth
2 large carrots, shredded
3 cups cubed cooked ham
½ cup milk
2 tablespoons chopped fresh parsley
¼ cup sweet vermouth

Steps:

In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
Stir in vermouth and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 24.5 g, Cholesterol 44.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 16.9 g, SaturatedFat 6 g, Sodium 906.8 mg, Sugar 3.9 g

VEGETABLE-WILD RICE SOUP

Vegetable-Wild Rice Soup image

This recipe is inspired by Common Roots Café in Minneapolis, MN. uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
1 cup water
2 teaspoons red wine vinegar

Steps:

In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.

Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g

Tips:

Use a variety of wild rice. There are many different types of wild rice available, each with its own unique flavor and texture. Experiment with different types to find your favorite.
Rinse the wild rice before cooking. This will help to remove any dirt or debris.
Cook the wild rice according to the package directions. Wild rice typically takes longer to cook than white or brown rice.
Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or beef broth, depending on your preference.
Add vegetables to the soup. Vegetables add flavor, nutrients, and color to the soup. You can use any type of vegetables you like, such as carrots, celery, onions, potatoes, or spinach.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
Serve the soup hot. Wild rice soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Wild rice soup is a delicious and healthy soup that is perfect for a cold day. It is also a great way to use up leftover wild rice. With its hearty flavor and nutritious ingredients, wild rice soup is a surefire hit with the whole family.