Best Minnesota Wild Rice Soup Recipes

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP

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.

MINNESOTA WILD RICE SOUP

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.

MINNESOTA WILD RICE SOUP

Steps:

• 1. In a large soup pot, add water and bring to boil. Add rice and cook until tender. Remove rice from the pot, drain and set a side. See basic cooking instructions for Wild Rice below.
• 2. In the same pot, on medium high heat, add oil and vegetables and saute for 5 minutes. Add stock and chicken and cook for 20 additional minutes at medium low heat.
• 3. Add rice back, heavy cream or milk and heat for 5 minutes.
• 4. In a separate pot, melt butter and whisk in flour to make a roux. Add this mix a little at a time to thicken the soup. The roux must cook for at least 20 minutes.
• 5. Taste and adjust seasoning with salt and pepper.
• 6. NOTE: Wild Rice Cooking-- its a 1 cup rice per 3 cups liquid. For THIS recipe it would be 1/2c rice to 1 1/2 c liquid. Follow these instructions on basic cooking method for wild rice. Wash rice thoroughly by running it under cold water in a strainer. Add rice to boiling liquid in a heavy saucepan or pot. Reduce heat and simmer covered for 35-50 minutes (about 45 minutes or so) or until kernels puff open. Then, uncover, fluff with a fork and simmer 5 more minutes and drain off excess fluid. If you like chewier rice, cook for less time. If you cannot find wild rice where you are, you can go online and purchase it, or check to see if your local grocery store would be able to order it for you. It has a very nutty and earthy taste I am sure you will love. Try it in your holiday dressing, hot dishes and more. If buying chicken stock rather than using fresh, buy low sodium or no salt so you can control the sodium in the soup. If you do not like thickened soup, you do not need the roux as the rice does thicken up the soup by itself.

MINNESOTA CHICKEN AND WILD RICE SOUP

Steps:

• 1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. 2. 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. Yield: 14 servings (3-1/2 quarts).

SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP

Steps:

• Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
• Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
• Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
• Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
• Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!

MINNESOTA WILD RICE BEER CHEESE SOUP RECIPE - (4.5/5)

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.

NORTHERN MINNESOTA WILD RICE SOUP

Steps:

• Fry bacon until crisp; remove with a slotted spoon to drain on paper towels and reserve 2 Tbs of drippings in pan.
• Saute onion in bacon drippings until soft, then stir in flour.
• Slowly add water and broth, stirring to combine.
• Bring to a boil and cook until thickened (about 3-5 min) then add rice.
• Cover and reduce heat to low, simmer for 5 minutes.
• Add half and half (or evaporated milk), cheese, sherry and reserved bacon.
• Cook until cheese is melted while stirring constantly.
• Divide into bowls and garnish with parsley.

MINNESOTA CHICKEN AND WILD RICE SOUP

Steps:

• In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
• Cover and simmer 45 minutes or until rice is tender.
• Stir in butter and half-and-half.
• Slowly add flour, stirring constantly to prevent lumps from forming.
• Stir in chicken and sherry and heat through.

MINNESOTA WILD RICE SOUP

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.

MINNESOTA WILD RICE SOUP

Steps:

• In small saucepan, cook all rice together according to package directions ~ 45 minutes. In separate large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in cooked rice, grated carrots, diced mushrooms, diced ham, chopped slivered almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped chives.

MINNESOTA BOUNDARY WATERS WILD RICE SOUP

Steps:

• In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stirring occasionally, for 1 minute. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 minutes. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 minutes. Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

MINNESOTA WILD RICE & CHICKEN SOUP

Steps:

• 1.Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. 2.Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened. 3.Stir in cream, rosemary, and salt. Add chicken. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

MINNESOTA CREAMY WILD RICE SOUP (MOM)

Steps:

• In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.