Time 50m Yield 10 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
Time 1h Yield 12 cups, 4-6 serving(s) Number Of Ingredients 13 Steps:
Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes. Saute’ onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme. Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.
Time 1h Yield 14 servings (3-1/2 quarts). Number Of Ingredients 15 Steps:
In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Time 1h Yield 12 Number Of Ingredients 9 Steps:
Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder. Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Time 1h30m Yield 8 servings (about 2 quarts). Number Of Ingredients 12 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.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender. Melt butter, stir in the flour, then the half-half. Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
More about “minnesota wild rice soup recipes”
Number Of Ingredients 15 Steps:
Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn’t clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don’t let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip–if this soup gets you drunk, you didn’t simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you’d like–or you can eat it just the way it is.
