Recipe of Quick Wild rice soup

Wild rice soup. In a medium saucepan, combine the rice, oil and water; bring to a boil. Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in broth and wild rice.

Gradually pour in the chicken broth, stirring constantly, until all has been added. Looking for recipes for wild rice soup? Taste of Home has the best wild rice soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, wild rice soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Wild rice soup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Wild rice soup is something that I’ve loved my whole life.

In a medium saucepan, combine the rice, oil and water; bring to a boil. Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in broth and wild rice.

To get started with this recipe, we must first prepare a few ingredients. You can cook wild rice soup using 13 ingredients and 0 steps. Here is how you can achieve it.

The ingredients needed to make Wild rice soup:

1. Prepare of Chicken or Ground beef.
2. Take 1 cup of Wild rice.
3. Prepare 1 of Ground beef or Chicken.
4. Take 1 of Italian seasoning.
5. Get 1 of Salt.
6. Get 1 of Carrots.
7. Prepare 1 of Celery.
8. Get 1 of Onion.
9. Get 5 of Boulin cubes.
10. Get 1 of Pepper.
11. Make ready 1 of Tabasco sauce.
12. Get 1 can of Cream of celery.
13. Take 3 can of Cream of mushroom soup.

Add water and salt; bring to a boil. In the same kettle, saute the onion, celery and carrot in butter until. In Dutch oven, melt butter; stir in flour until smooth. Add rice and chicken; heat through.

Steps to make Wild rice soup:

In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until. In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Bring to a boil; reduce to a simmer, and cover.

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