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Serving Size : 3 1/4 cup chopped onion 1/4 cup thinly sliced celery 1/4 cup sliced mushrooms 1 green onion -- thinly sliced 1/4 cup reduced-fat butter 1/4 cup flour 1/8 teaspoon pepper 1 14 1/2-ounce can reduced-sodium chicken broth 1 cup cooked wild rice 1/4 cup diced cooked ham 1 1/2 teaspoons

Creamy Wild Rice Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Wild Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice 4 tablespoons unsalted butter 1 large onion -- chopped 2 cloves garlic --

In large saucepan, heat oil (or melt butter). Add onions and cook about 5 minutes or until tender. Add carrots, mushrooms and celery, cook for 2 minutes. Stir in flour, then add in vegetable stock, stirring on high heat. Stir in the wild rice and spices. Reduce heat and stir in cream; cook until

This was on the back of a Reese box.

Heat oil over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop onion, adding to the skillet as you chop. Raise heat to medium-high. Cook for 1 minute, stirring from time to time. Add mushrooms; cook until they release their liquid, about 3 minutes, stirring occasionally.

Bring water to a boil in a medium saucepan. Add wild rice and simmer until al dente and nut-flavored, about 25 minutes for native wild rice and 60 for cultivated. Meanwhile, heat a four-quart Dutch oven and melt butter. Add leeks and celery, sauté on medium high until soft and just beginning
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Creamy Wild rice Soup