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Smooth and creamy! I just love this recipe! Everyone who has tried it loves it too. So good!
In a large saucepan, combine rice, contents of seasoning packet, both cans of broth and water; bring to a boil.
Reduce heat; cover and simmer 10 minutes, stirring once.
Stir in broccoli, carrot pieces and cooked chicken pieces.
Cover and simmer for 5 minutes.
Stir in soup and cream cheese. Cook and stir until cheese is melted.
|Servings:||8 1 cup servings|
|Time:||20 Minutes Preparation Time|
20 Minutes Cooking Time
Source: Got the recipe from a friend. I added the chicken pieces and substituted 5 cups water with the 2 cans broth and 3 cups water.
By Paula Scott from Ga
This recipe is great doubled as the leftovers are even better.
In large saucepan, melt butter or margarine and saute onion. Blend in flour, gradually add broth, cook, stirring constantly, until mixture comes to a boil. Boil 1 minutes. Stir in ham, wild rice, carrots, pecans and pepper. Simmer 5 minutes. Blend in half and half or milk. Heat to serving temperature. Garnish with parsley. Wild rice can be cooked ahead and frozen. Drain liquid thoroughly. Put in airtight containers. It will keep up to 6 months in a freezer.
By Robin from Washington, IA
This happens to be one of my favorite recipes. Soup is the original one-dish meal. Stock up on supplies on your next trip to the grocery store, and you'll have everything you need to take the chill off.
Cook rice according to package directions. Combine rice, bacon, onion, carrots, celery, pepper, soups, and milk in 5 quart saucepan; mix well. Simmer for 1 hour.
Recipe for Cheesy Wild Rice Soup. In a large pan, boil uncooked Wild Rice and water (see package) for 1/2 hour, drain, add back into new water and boil again for 1/2 hour. . .
Cream soup recipe that you make in a dutch oven.
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This is a money saving recipe for me.
Melt margarine in a 3 quart saucepan over medium high eat. Cook celery, carrot, onion, and bell pepper in margarine about 4 minutes, stirring occasionally, until tender. Stir in Bisquick, salt and pepper. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Sit in half and half, almonds and parsley. Heat just until hot (do not boil).
|Time:||15 Minutes Preparation Time|
25-30 Minutes Cooking Time
Source: Betty Crocker's Bisquick Cookbook
By Monica from Cortez, CO
In a large pot coated with nonstick cooking spray, saute the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth, stirring constantly. Let the mixture come to a boil. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken or turkey and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve.
Makes 4 servings.
By Connie from Oden, Arkansas
Melt butter in saucepan. Saute' onion until tender, blend in flour, gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Stir in rice and salt, simmer 5 minutes. Blend in half and half. Heat to serving temperature. Garnish with parsley.
Other additions may include (add with rice and salt):
This soup freezes very well.
By Robin from Washington, IA
Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large kettle, 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. Stir in the cream, rosemary and salt. Reduce heat and simmer, uncovered, for about 20 minutes or until rice is tender.
Simple but very good.
By Raymonde from North Bay, Ontario