Best Famous Daves Wild Rice Soup Recipes

FAMOUS DAVE'S WILD RICE SOUP

Famous Dave's Wild Rice Soup image

I got this recipe from my cousin who made it for our Christmas party this year. I don't usually like soups with rice in them but I could not believe how good this was! Don't forget the almonds, it's not the same without em! Note: The wild rice takes about 45 minutes to cook.

Provided by Pismo

Categories Clear Soup

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 23

Ingredients

1 1/2 lbs chicken breasts, cooked and shredded
3 cups cooked wild rice (1/2 cup or 8oz dry)
2 tablespoons butter
1 cup finely chopped celery
1 cup diagonally sliced carrot
1 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
2 cups frozen corn, thawed (white or yellow)
2 cups sliced mushrooms
1 medium finely chopped jalapeno pepper
1/2 cup butter, plus
2 tablespoons butter
1 cup flour
16 cups chicken broth (1 gallon)
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 cup heavy whipping cream
1/2 cup slivered almonds, toasted (6oz)

Steps:

Heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot.
Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper.
Cook until onion is tender.
Stir in corn, mushrooms and jalapeno.
Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
Remove from heat.
Bring broth to boil in an 8-quart stock pot.
While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour.
Cook over low heat 2 minutes stirring constantly - do not brown.
Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps.
Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
Bring to a simmer, stirring occasionally.
Add chicken, rice and whipping cream.
Cook just until heated through.
Serve topped with toasted almonds.

Nutrition Facts : Calories 696.7, Fat 43.2, SaturatedFat 21.2, Cholesterol 141, Sodium 2029.8, Carbohydrate 42.8, Fiber 4.7, Sugar 4.8, Protein 36.1

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.