Best 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.

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
• 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
• TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

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 OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT

Steps:

• While cooking rice, brown bacon pieces in a dutch oven or large pot.
• Take out bacon pieces once browned and save for later.
• Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
• Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
• Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
• Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

LISA'S CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• Saute the onions, celery and mushrooms (if using) in the butter until soft. Add the garlic and saute for an additional 2 minutes. You do not want the garlic to brown.
• Add the water, chicken base, bay leaves, Thyme, carrots, salt and pepper. Add the chicken breasts (whole). Cook for approximately 30 minutes over medium heat until the chicken is cooked. Remove the chicken from the pot and set aside to cool a bit.
• Add to the pot the rice mix. Cook for approximately 45 minutes until the rice is tender. Add the potatoes and the cooled chopped chicken. Cook for approximately 45 minutes until the potatoes are tender.
• Remove the bay leaves. Stir in the half and half and serve.

CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• DIRECTIONS Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

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.

CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• 1. In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
• 2. Add chicken breast and continue to cook until meat turns white.
• 3. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
• 4. Combine Vegetable/chicken mix, rice, mushrooms and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil)
• 5. In a micro safe bowl, melt remaining butter and add flour to make roux.
• 6. Slowly whisk the roux into the soup mixture to thicken. Enjoy!

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.