Best Curried Wild Rice Soup Recipes

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread almonds onto a baking sheet with edges.
• Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
• Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
• Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

CURRIED WILD RICE SOUP

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
• Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
• Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
• Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

CURRIED CHICKEN, CHEESE AND WILD RICE SOUP

Steps:

• Cook rice according to package instructions (do not use the instant type).
• Heat oil in large soup pot and add chicen. Cook, stirring, until lightly browned. Stir in curry powder and garlic and stir until chicken is coated and curry powder gives off aroma.
• Add drained tomatoes and broth and bring to a simmer. Cover and simmer for 20 minutes.
• Stir in cooked rice and cook another 10 minutes.
• Stir in cream cheese and cook until melted, then add cheddar and stir until melted. Add half and half and bring back to serving temperature, stirring frequently.
• Taste for seasoning and add salt and pepper, if needed. Serve in bowls with chopped cilantro sprinkled over, if desired.

CURRIED WILD RICE SOUP

Steps:

• In a saucepan bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer until tender, about 40 minutes.
• Heat butter in a large saucepan over medium heat.
• Saute onion until golden brown; add mushrooms and celery.
• Cook 2 minutes, stirring constantly.
• Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
• Gradually add broth; increase heat to medium-high and bring to a boil.
• Boil, stirring, for 1 minute.
• Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
• Simmer until heated through.
• Serve hot and garnish with parsley.