melt butter in a large pot
saute mushrooms, carrots, celery and onion in butter until tender.
whisk in flour.
add chicken stock.
add wild rice.
season to taste.
bring to a simmer and simmer until heated through.
add cream and heat through.
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.
Combine wild rice and 4 cups of chicken
ayer of foil).
Rinse wild rice under cold running water for
nd salt to boil. Add rice. Reduce heat; cover and simmer
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. Stir water into the soup as needed to keep it from being too thick.
Combine rice and boiling water in large saucepan (mixture of wild and brown rice can be used).
Simmer, covered, for 50 to 60 minutes.
Drain off excess liquid; set aside.
Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat.
Combine broth, soup, milk, mushrooms, salt, pepper, reserved bacon, sauteed vegetables and wild rice.
Simmer, covered, for 1 hour.
Yields 8 servings.
Wash wild rice.
Boil rice for 15 minutes and drain; set aside.
Fry bacon until crisp.
Remove bacon and discard all but 3 tablespoons bacon drippings.
Saute celery, onion and green pepper in drippings, until onion is transparent.
Put in a large kettle and add rice, broth, mushrooms, soup and diced bacon.
Cook on low heat for 1 hour or more.
Do not add salt.
In heavy soup kettle, brown the beef with salt and Italian seasoning, crumbling meat as it cooks.
Add wild rice and 1/2 cup of water, Tabasco, bouillon granules, pepper, celery and onion. Simmer, covered, about 30 minutes.
Stir in the canned soup and remaining water.
Cover and simmer another 30 minutes.
Serves 4 to 5.
Discard the bones. Add the soup base and stir to dissolve
uart Dutch oven, combine uncooked wild rice, 2 cans of the broth
Saute onions in butter.
Blend in flour.
Add broth.
Cook and stir until it thickens.
Stir in wild rice; blend in half and half and mushrooms and soup (cooked chicken may be added).
In a heavy, at least 4-quart soup kettle, brown the beef with the salt and Italian seasoning, crumbling the meat as it cooks. Add the wild rice, water, Tabasco sauce, bouillon granules, pepper, celery and onion; simmer about 60 minutes, until rice splits.
Stir in the soup and soup cans of water.
Cover and simmer another 30 minutes.
Adjust seasonings, if desired.
If soup is too thick, add more water.
May substitute ground turkey.
Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
Mix well.
Stir in turkey and vegetables.
Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
ext add crubled bacon and wild rice (I like to use 2
Heat olive oil in a large pot over medium-low heat. Add onion and garlic; cook and stir until soft but not browned, about 2 minutes. Add chanterelle mushrooms; cook and stir until excess liquid evaporates, 5 to 10 minutes. Stir in wild rice; cook and stir for 1 to 2 minutes.
Pour broth into the pot; bring soup to a boil. Reduce heat to low and simmer until mushrooms are tender, 20 to 30 minutes. Stir in soy sauce, lemon juice, parsley, black pepper, dill, paprika, and salt. Simmer until flavors combine, about 10 minutes more.
boil, then simmer till wild rice has split and peas just
large saucepan, bring water, wild rice, butter and 1/2 t
While cooking rice, brown bacon pieces in a dutch oven or large pot.
Take out bacon pieces once browned and save for later.
Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.
ater in medium saucepan, add wild rice and bring to boil over