CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
Categories Soup/Stew Food Processor Rice Sauté Kid-Friendly Lunch Sausage Corn Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
- Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
- Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
- Ladle soup into bowls. Garnish with chives and parsley and serve.
CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
My sister prepared this dish for me during one of my visits. This recipe is from the Bon Appetit, Nov issue. Sorry, cook times are estimates...didn't time it the one time I made it.
Provided by marisk
Categories Low Cholesterol
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring 5 c broth to simmer in heavy medium saucepan over medium heat.
- Add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
- Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
- Heat vegetable oil in heavy large Dutch oven, medium-high heat.
- Add sausage and saute until beginning to brown, about 5 minutes.
- Add carrots and onions and stir 3 minutes.
- Add remaining 6 c broth and bring soup to simmer.
- Reduce heat to low and simmer 15 minutes.
- Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
- Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
- Mix in half and half.
- Thin soup with more broth, if needed.
- Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
- Garnish with cilantro.
Nutrition Facts : Calories 305.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 27.5, Sodium 383.1, Carbohydrate 40.1, Fiber 3.5, Sugar 2.3, Protein 14.4
WILD RICE-CORN SOUP
A meal in a bowl! Gather the gang on a chilly day to share this satisfying soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
- Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
- Stir in remaining ingredients. Heat just until hot (do not boil).
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg
CORN & WILD RICE SOUP WITH SMOKED SAUSAGE
Steps:
- Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender --about 1 hour. Meanwhile blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions. Stir for about 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat and simmer 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until rice is tender and flavors blend, about 15 minutes. Mix in half & half. Thin soup with more chicken broth if desired. Season with salt and pepper. Garnish with chives or parsley.
SMOKY WILD RICE AND CORN SOUP
This is fabulous! Cheap, easy and very tasty! Serve with crusty bread so you have something to soak up all the juices. Sometimes I add diced onion.
Provided by dicentra
Categories Long Grain Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a frying pan, melt butter and cook carrot, celery and onion, stirring occasionally, until carrot is lightly caramelized, 8-10 minutes.
- Meanwhile, in a soup pot, bring veggie broth to a boil with the bay leaves and simmer over medium heat.
- Add the rice.
- Cover and keep simmering until vegetables are ready.
- Add the cooked veggies, thyme and corn.
- Cover and simmer until vegetables are heated through.
- Stir in liquid smoke.
- Heat through. Discard bay leaves. Serve hot.
Nutrition Facts : Calories 240.3, Fat 7.6, SaturatedFat 3.9, Cholesterol 15.3, Sodium 686.9, Carbohydrate 43.1, Fiber 5.4, Sugar 6.1, Protein 6.2
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