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Home > MAKE SOUP > Soup Recipes > Wild Rice
 
Wild Rice
Wild Rice Soup Recipes
Bacon Wild Rice Soup Recipe Byerly's Wild Rice Soup Recipe Confetti Wild Rice Soup Recipe Corn Sausage and Wild Rice Soup Recipe
Cream Of Wild Rice Soup Recipe Creamy Wild Rice Soup With Smoked Turkey Recipe Wild Rice and Turkey Soup Recipe Wild Rice Chicken Soup Recipe
Wild Rice Chowder Recipe Wild Rice Soup Recipe Wild Rice Soup II Recipe Wild Rice Soup III Recipe
Nutted Wild Rice Soup Wild Rice Soup IV Recipe Wild Rice Soup V Recipe Wild Rice Soup VI Recipe
Mushroom and Wild Rice Soup - Recipe Wild Rice Soup VII Recipe Wild Rice Soup VIII Recipe Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage

Bacon Wild Rice Soup Recipe

Ingredients:
  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cups cooked wild rice
  • 3 cans (10-ounce size) cream of mushroom soup
  • 3 cups water
  • 2 cups sliced mushrooms
  • 1/2 cup chopped celery
  • 1 jar (2-ounce size) real bacon bits
  • 1 tablespoon Italian Seasoning
  • 2 beef bouillon cubes
  • 1/2 teaspoon pepper

Directions:
Brown hamburger and onion; drain. In large cooking pot, combine all ingredients. Cover and simmer 30 to 60 minutes.
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Byerly's Wild Rice Soup Recipe

Ingredients:
  • 2 tablespoons butter
  • 1 tablespoon chopped onions
  • 1 tablespoon sliced green onions
  • 3 tablespoons slivered almonds
  • 1/3 cup finely diced carrots
  • 1 tablespoon finely chopped celery
  • 2 cups cooked wild rice
  • 1/2 teaspoon sugar
  • 1 teaspoon MSG (optional)
  • 1/2 teaspoon turmeric
  • 2 bay leaves
  • 4 cups low-sodium chicken broth
  • 1 bouquet garni (1 sprig each fresh, parsley/ marjoram/ thyme and basil)
  • OR
  • 1 teaspoon dried herbs, tied in cheesecloth
  • Pepper to taste
  • 1/3 cup chopped ham
  • 1 skinless boneless chicken breast, chopped

Directions:
The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time. Megarry likes to make it a day before serving so the flavors have time to meld. Megarry likes the recipe as is, but the original recipe called for 1/2 cup half-and-half and 2 tablespoons sherry added in at the end and heated until warmed through. In a stockpot, melt butter. Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3 to 5 minutes. Add carrots, celery, wild rice, sugar, MSG, turmeric, bay leaves, chicken broth, bouquet garni and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove bouquet garni. Add ham and chicken breast and cook for 10 minutes.
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Confetti Wild Rice Soup Recipe

Ingredients:
  • 2/3 cup wild rice -- rinsed, drained
  • 1/2 cup chopped onion
  • 3 cans chicken broth - (14 1/2 oz ea)
  • 2 medium carrots -- sliced thin
  • 1/2 teaspoon dried marjoram leaves
  • 1/8 teaspoon freshly-ground black pepper
  • 2 skinless boneless chicken breast halves -- cut in 1/2" pieces
  • OR
  • 1 cup cubed cooked ham
  • 1 1/2 cup frozen corn -- thawed
  • 1 cup frozen broccoli cuts -- thawed

Directions:
In 3 1/2 or 4 quart slow cooker combine all ingredients except thawed vegetables; mix well. Cover, cook on LOW for at least 8 hours or until chicken is no longer pink and wild rice is tender. Ten minutes before serving, stir in thawed vegetables. Increase heat to HIGH; cover and cook 5 minutes or until vegetables are crisp-tender.
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Corn Sausage and Wild Rice Soup Recipe

Ingredients:
  • 12 1/2 cups chicken broth
  • 1 1/4 cup wild rice
  • 6 1/4 cups frozen corn kernels -- thawed
  • 2 tablespoons vegetable oil
  • 10 ounces sausage or kielbasa -- cubed
  • 3 carrots -- peeled & diced
  • 2 medium onions -- chopped
  • 1 1/2 cup half and half
  • Chopped fresh chives

Directions:
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. Ladle soup into bowls. Garnish with chives and serve.
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Cream Of Wild Rice Soup Recipe

Ingredients:
  • 1 package (6.2 ounce size) long grain and wild rice mix
  • 1 cup chopped onion
  • 4 1/2 teaspoons butter
  • 4 1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground mace
  • 1 pinch white pepper
  • 3 cans (14-1/2 ounce size) chicken broth
  • 2 cups half-and-half cream
  • 1/2 cup white wine or additional chicken broth

Directions:
Prepare rice mix according to package directions. In a large saucepan, sauté onion in butter until tender. Stir in the flour, mace and pepper until blended. Gradually stir in the broth, cream, wine or additional broth and cooked rice. Bring to a boil, stirring constantly.
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Wisconsin Lakeshore Wild Rice Soup Mix Quick & Easy

Wisconsin Lakeshore Wild Rice Soup Mix

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Creamy Wild Rice Soup With Smoked Turkey Recipe

Ingredients:
  • 2 teaspoons butter or stick margarine
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 cup chopped green onions
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced
  • 2 cans (16-oz. size) fat free, less sodium chicken broth
  • 1 1/2 cup chopped smoked turkey breast
  • 1 cup uncooked wild rice
  • 1/3 cup all-purpose flour
  • 2 3/4 cups reduced fat milk
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt

Directions:
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick.
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Wild Rice and Turkey Soup Recipe

Ingredients:
  • 1 tablespoon vegetable oil
  • 2 large carrots, finely chopped
  • 1 large onion, finely chopped
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, minced
  • 2 cups chopped leftover cooked turkey
  • 2 cups cooked wild rice
  • 2 cans (14.5 ounce size) chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups heavy (whipping) cream
  • 2 tablespoons dry sherry
  • 2 tablespoons chopped fresh parsley, (optional)

Directions:
Heat oil in large saucepan over medium-high heat. Add carrots, onions, celery and garlic; cook and stir 5 minutes, or until vegetables are tender. Stir in turkey, rice, broth, salt and pepper; cook 10 minutes, stirring occasionally. Add cream and sherry; cook until heated through, stirring occasionally. Ladle soup into serving bowls; sprinkle with chopped parsley, if desired.
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Wild Rice Chicken Soup Recipe

Ingredients:
  • 1 package (6.2-ounce size) quick-cooking long-grain and wild rice mix
  • 2 cans (14-ounce size) reduced-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tablespoon snipped fresh thyme
  • 4 cups chopped tomatoes
  • 2 cups chopped cooked chicken
  • 1 cup finely chopped zucchini
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon Madeira or dry sherry (optional)

Directions:
Prepare rice mix according to package directions, except omit the seasoning packet and the margarine. Meanwhile, in a Dutch oven combine chicken broth, and garlic; bring to boiling. Stir in the tomatoes, chicken, zucchini, fresh thyme, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice and, if desired, Madeira or dry sherry. Heat through.
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Wild Rice Chowder Recipe

Ingredients:
  • 2 tablespoons margarine
  • 1 onion, chopped
  • 2 celery stalks
  • 2 carrots, chopped
  • 1 1/2 cup wild rice
  • 8 cups chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 cup chopped cooked chicken breast
  • salt and pepper, to taste

Directions:
Melt the margarine in a large pot over medium heat. Add the onion, celery, and carrots; saute' for 5-10 minutes or until onion is translucent and carrots start to get tender. Add the rice and stir to coat. Then add the broth and bay leaf. Reduce heat to low and simmer for 1 hour or until rice is tender, stirring occasionally. Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
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Wild Rice Soup Recipe

Ingredients:
  • 3/4 pound bacon -- browned drained & crumbled
  • 1 onion -- diced
  • 16 ounces mushrooms -- drained
  • 3 cans cream of potato soup
  • 1 pint half and half
  • 3/4 cup white wine
  • 1 cup water
  • 1/2 cup raw wild rice -- cooked
  • 2 cups shredded american cheese
  • salt and pepper to taste

Directions: Combine all ingredients in crockpot. Cover; cook on low for 4 hours.
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Creamy Chicken and Wild Rice Soup Mix Quick & Easy

Creamy Chicken and Wild Rice Soup Mix

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Wild Rice Soup II Recipe

Ingredients:
  • 1/2 cup wild rice
  • 1 pound bacon, cut up
  • 3 cans cream of mushroom soup
  • 1 can drained mushrooms
  • 1/2 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1 cup sliced or chopped celery
  • 2 (14 1/2 oz.) cans chicken broth

Directions: Fry bacon until crisp. Saute onions, peppers and celery in bacon fat and then drain. Wash rice and put in boiling water for 20 minutes. Combine all ingredients and put in crockpot for 3 hours on high or 8-10 hours on low.
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Wild Rice Soup III Recipe

Ingredients:
  • 1/2 cup wild rice
  • 3 cups water
  • salt, too taste
  • 1/4 cup chopped onion
  • 6 tablespoons butter
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 cup milk
  • 1 cup grated cheddar cheese
  • 1/2 cup grated carrots
  • 1/2 cup chopped ham

Directions:
Combine wild rice, water and salt in saucepan; mix well. Simmer for 45 minutes, covered. Drain and rinse. Saute onion in butter in stockpot until tender. Stir in flour. Add broth; mix well. Cook until slightly thickened, stirring constantly. Add wild rice, milk, carrots and ham; mix well. Place in crockpot for 3 hours on low and add cheese right before serving.
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Nutted Wild Rice Soup

Ingredients:
  • 2/3 cup uncooked wild rice
  • 4 Tablespoons butter
  • 1 cup walnuts, coarsely chopped (can also use pecans)
  • 4 Tablespoons green onion, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken or turkey stock
  • 2 Tablespoons tomato paste
  • 2/3 cup fresh cranberries, chopped
  • 2 cups cooked chicken or turkey, in bite-sized chunks
  • 2 Tablespoons cornstarch dissolved in 3 Tablespoons water
  • 1 Tablespoon sherry
  • salt and pepper to taste
  • Garnish: minced celery leaves or parsley and spoonsful of sherry

Directions:
Begin by rinsing the wild rice in hot water, then draining well. Then, in a Dutch oven, melt butter over medium heat and toss in the walnuts (or pecans) when it is sizzling. Sauté until crispy, about 5 minutes, then remove the nuts and reserve them. In the same butter, stir in the wild rice, green onions, and garlic, and fry over medium low heat for about 10 minutes, until the wild rice is toasted. Pour in the chicken stock; stir in the tomato paste; and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Stir in the cranberries, reserved walnuts, and meat chunks and continue to simmer for 15-20 more minutes. Finally, increase the heat to medium high, and stir in the cornstarch liquid and the sherry to thicken. Season to taste. When ready to serve, ladle into bowls and top with minced celery leaves or parsley. Dribble a spoonful of sherry over each portion before taking the plates to the table.
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Wild Rice Soup IV Recipe

Ingredients:
  • 2 Tbs margerine or butter
  • 2 medium stalks celery, sliced (about 1 cup)
  • 1 medium carrot, coarsley shredded (about one cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 small green bell pepper, chopped (about 1/2 cup)
  • 3 Tbs all-purpose flour
  • 1/4 tsp pepper
  • 1 1/2 cups cooked wild rice
  • 1 cup water
  • 1 can condensed chicken broth
  • 1 cup half-and-half
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup chopped fresh parsley

Directions:
Heat margerine in 3-quart saucepan over medium heat. Cook celery, carrot, onion and bell pepper in margerine about 4 minutes. Stir in flour and pepper. Stir in wild rice, water, and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in half-and-half, almonds, and parsley. Heat until just hot (do not boil). 5 servings. I always substitute veg. broth for the chicken broth and cilantro for the parsley. Vegetarians might also want to know that it works really well with out dairy. I've used both rice and soy milk on different occasions.
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Wild Rice Soup V Recipe

Ingredients:
  • 1/2 pound wild rice
  • 2 carrots, sliced
  • 2 stalks celery, cut up
  • 1 large onion, chopped
  • 1 large can mushrooms (optional)
  • 2 cans chicken broth & water to make it soupy.
  • 1 pound of Velvetta cheese
  • 1 pint half and half

Directions:
Boil rice for 45 minutes, then drain. Saute vegetables in butter for a few minutes and then add to drained rice. Add chicken broth and water. Add Velvetta cheese, cubed and simmer for 1 1/2 to 2 hours. Just before serving add half and half. Garnish with bacon bits. Note: This is a favorite to use up left over turkey after Thanksgiving. Turkey stock can be substituted for the chicken broth. This soup freezes well. But do not allow to cook in a crock pot for extended time or the rice will swell and it will not be soup.
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Creamy Wild Rice Soup Mix Quick & Easy

Creamy Wild Rice Soup Mix

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Wild Rice Soup VI Recipe

Ingredients:
  • 1/2 cup uncooked wild rice
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 cup chopped celery
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
  • 1 (10.75 ounce) can chicken broth
  • 2 cups milk
  • 2 cups diced chicken

Directions:
1. Prepare rice according to package directions. 2. Melt the butter or margarine in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until almost tender. 3. Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens. 4. Add the rice and the chicken and allow to heat through, about 10 minutes.
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Mushroom and Wild Rice Soup - Recipe

Ingredients:
  • 1 medium onion, finely chopped
  • 1 tablespoon butter
  • 1/3 cup wild rice
  • 6 to 7 cups vegetable stock
  • 4 cloves garlic, chopped
  • 4 to 6 ounces each of three kinds of fresh dark mushrooms (shiitake, oyster, Portobello, etc) or 1 ounce each if using dry mushrooms
  • 1 carrot, peeled and cut into matchstick-sized strips
  • Salt and freshly-ground black pepper, to taste

Directions:
1. Saute the onion and wild rice for 2 minutes in the butter in a medium-sized saucepan. Stir in the vegetable stock. Cover and simmer 25 minutes, stirring occasionally. 2. Add chopped garlic, cover again, and simmer another 15 minutes, until the rice is almost tender. Add the mushrooms and simmer, covered, for another 10 minutes. (You can make the soup up to this point a day ahead and refrigerate.) 3. Just before serving, stir the carrot strips into the soup and simmer for 2 minutes until the carrots are crisp and tender. Season with salt and pepper
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Wild Rice Soup VII Recipe

Ingredients:
  • 12 to 15 slices bacon, browned, drained, crumbled
  • 1/2 cup chopped onion
  • 8 ounces sliced mushrooms
  • 3 cans (about 10 3/4 ounces each) cream of potato soup
  • 1 1/2 c. water
  • 1/4 c. dry white wine, or use water
  • 1/2 cup cooked wild rice
  • 2 c. shredded American cheese
  • Salt and pepper to taste
  • 2 cups half and half

Directions:
Combine all ingredients, except half-and-half, in slow cooker. Cover and cook on LOW for 1 1/2 to 2 1/2 hours; add half-and-half and cook 30 minutes longer, or until hot. Serves 4 to 6.
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Wild Rice Soup VIII Recipe

Ingredients:
  • Rice:
  • 1 pint uncooked whole grain Minnesota Wild Rice
  • 3 pints water
  • 8 ounces diced onion
  • 8 ounces diced celery
  • Soup:
  • 12 ounces bacon
  • 1 large onion, diced
  • 2 large carrots, diced
  • 6 stems celery, diced
  • 1 tablespoon chicken base
  • Salt & pepper to taste
  • 3 cups all purpose flour
  • 2 cups water
  • 1 pound medium mushrooms, sliced
  • 2 quart whole milk
  • 2 quart heavy cream

Instructions:
Soup Preparation: Add 1 pint of uncooked whole grain Minnesota wild rice to 3 pints of boiling water. Boil for approximately 20-25 minutes or until rice kernels open. In a 2 gallon heavy saucepan, fry bacon to a crisp consistency. Add diced carrots and cook about 5 minutes. Add diced onion and diced celery; cook about 5 minutes more, or until the vegetables appear translucent. Season with chicken base and salt and pepper. Add 2 cups of water and bring to a boil. Reduce heat. Gradually add 3 cups of flour, whisking until roux forms, about 5 minutes. Gradually stir in 2 quarts of heavy cream. Add milk until desired consistency is reached. Bring to a simmer. Add sliced mushrooms and the cooked wild rice mixture. Simmer 5 to 10 minutes more. DO NOT BOIL! Serve hot.
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Oregon Lakes Wild Rice & Mushroom Soup Mix Quick & Easy

Oregon Lakes Wild Rice & Mushroom Soup Mix

Click here for this product!

Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage

Ingredients:
  • 1/2 cup wild rice, cooked in rice steamer for 60 minutes (will yield 1 1/2 cups cooked wild rice)
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 2-3 tsp. olive oil (or more, depending on your pan)
  • 1 tsp. dried sage
  • 6 cups turkey stock (can use chicken stock)
  • 2 cups finely chopped cabbage
  • 2 cups chopped cooked turkey (can use chicken)
  • 1/4 - 1/2 cup finely chopped flat leaf parsley
  • 1-2 T balsamic vinegar

Directions:
Heat olive oil in heavy dutch oven or soup pot, add onions, celery, and dried sage and saute 5 minutes. Add turkey stock and cabbage and simmer covered about 30 minutes, or until the cabbage is well softened and even starting to disintegrate into the soup. Add chopped turkey, cooked wild rice, and chopped flat leaf parsley, turn down heat to lowest possible simmer, and cook uncovered about 20-30 minutes more. Stir in balsamic vinegar (start with 1 T, taste, and decide whether you want more.) Serve hot.
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