Best Vegetable Wild Rice Soup Recipes

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

CHICKEN & VEGETABLE WILD RICE SOUP

Steps:

• Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

PRESSURE-COOKER VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

HEARTY CHICKEN, VEGETABLE AND WILD RICE SOUP

Steps:

• For the stock - In a large stock pot, bring the chicken, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the soup base and stir to dissolve. If starting with cooked turkey, mix with water, bay leaves and soup base and bring to boil.
• For the soup - After returning the chicken to the pot, bring back to boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies (onion, carrot, celery and bay leaves) and discard. Add the diced carrots, celery and onion and cook for 15 minutes. Add zucchini, mushrooms and tomatoes and cook for another 10 minutes. Add the Parmesean cheese rinds, if using, and the Pepper and cook for another 5-10 minutes more until the cheese gets melty.
• Serve with biscuits or bread.

WILD RICE, MUSHROOM, AND VEGETABLE SOUP

Steps:

• Coat a stock pot with nonstick cooking spray and heat over medium heat.
• Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
• Add the diced tomatoes and stir well.
• Add the cauliflower, green beans, and zucchini.
• Cover with 7 cups of water, bring to a boil.
• Add bouillon and stir.
• When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
• Add salt and pepper to taste.

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.

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

Steps:

• FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g

VEGETABLE-WILD RICE SOUP

Steps:

• In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
• Simmer 15 minutes. Stir in vinegar just before serving.