Best Northwoods Wild Rice Soup Recipes

NORTHWOODS WILD RICE SOUP

Northwoods Wild Rice Soup image

My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.-Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1 pound sliced fresh mushrooms
1 cup chopped onion
2 medium carrots, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
2 cans (12 ounces each) evaporated milk
2 cups cooked wild rice
2 cups cubed cooked chicken
1 package (8 ounces) cream cheese, cubed

Steps:

In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended., Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil).

Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 482mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

NORTHWOODS WILD RICE SOUP

Northwoods Wild Rice Soup image

We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.

Provided by tmkrueger

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cooked wild rice
2 cups cubed cooked chicken or 2 cups turkey
1 cup cubed cooked ham
1 cup shredded carrot
1 cup sliced celery
1 quart half-and-half
1 cup chicken broth
1/4 cup sherry wine or 1/4 cup chicken broth
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water

Steps:

In a deep, heavy-bottom pot, combine all ingredients except flour and water.
Cook over medium heat, stirring occasionally, until heated through (20 min).
In small bowl whisk together flour and water.
Add slowly into hot soup, stirring constantly to avoid lumps.
Continue cooking, stirring occasionally, until thickened (5-10 minutes).

Nutrition Facts : Calories 387.4, Fat 19.7, SaturatedFat 10.5, Cholesterol 86.9, Sodium 350.7, Carbohydrate 25.6, Fiber 2, Sugar 2.5, Protein 20.7

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