Best Quick Creamy Wild Rice Soup Recipes

QUICK & EASY CREAMY WILD RICE SOUP

Quick & Easy Creamy Wild Rice Soup image

This is the quickest, easiest Wild Rice Soup recipe I've ever encountered, and it tastes good, too! Simple to finish on the stovetop, and a perfect warm-up meal for winter. Add spices to suit your family's taste; this is a very basic recipe for a nice, creamy, hearty soup. Prep time includes time to make rice.

Provided by WhoKnew

Categories Winter

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb bacon, sliced and cut into 1/2 inch pieces
1 medium onion, minced
2 (10 ounce) cans cream of potato soup
2 (10 ounce) cans cream of celery soup
8 ounces Velveeta cheese (or another 'processed cheese food)
1 quart milk
1 cup milk
1 (6 ounce) box Uncle Bens wild rice, already cooked (NOTE ( I have not tried this with the new "Ready Rice" that is out in some markets but it probably)
salt & pepper
water, as needed, to give desired texture

Steps:

STOVETOP DIRECTIONS.
In large stockpot, brown bacon and onion. Drain bacon grease if desired.
Add all 4 cans of soup, along with all milk.
Stir until ingredients are well-combined and bring to a simmer.
Add Velveeta cheese to simmering mixture; stir until combined & melted.
Add cooked Uncle Bens Wild Rice; stir until combined.
Add salt & pepper to taste, as well as any water, to give desired texture.
Serve hot with crusty bread.

Nutrition Facts : Calories 548.5, Fat 38.7, SaturatedFat 17.7, Cholesterol 99.2, Sodium 2449.8, Carbohydrate 30.6, Fiber 1.2, Sugar 6.7, Protein 19.9

QUICK CREAMY WILD RICE SOUP

Quick Creamy Wild Rice Soup image

"My husband and I call this our favorite soup," writes Marilyn Ausland from her Columbus, Georgia kitchen.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 13

Ingredients

1/4 cup chopped onion
1/4 cup thinly sliced celery
1/4 cup sliced fresh mushrooms
1 green onion, thinly sliced
1/4 cup reduced-fat butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup cooked wild rice
1/4 cup diced fully cooked lean ham
1-1/2 teaspoons diced pimientos
1/2 cup fat-free half-and-half
1 tablespoon sliced almonds, toasted, optional

Steps:

In a large saucepan, saute the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos; heat through. Stir in half-and-half; heat through (do not boil). Sprinkle with almonds if desired.

Nutrition Facts : Calories 221 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 640mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges