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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms 🍄 By Half Baked Harvest

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This Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms is just what everyone’s Thursday needs. The post Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms. appeared first on Half Baked Harvest.

via Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms. — Half Baked Harvest

Chicken Recipes, Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Dairy Free & Gluten Free Food & Recipes, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Creamy Mushroom Chicken and Wild Rice Soup By Closet Cooking

I certainly have been enjoying making a lot of soups lately and my favourite has to be this creamy mushroom chicken and wild rice soup which is a combination of two amazing soups, cream of mushroom soup and chicken and wild rice soup! This soup has the best of both worlds with chicken, wild rice…

via Creamy Mushroom Chicken and Wild Rice Soup — Closet Cooking

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Crockpot Chicken Wild Rice Soup

By Pinch of Yum

Watch how – to video 👇🏻

Get full recipe 👇🏻

Crockpot Chicken Wild Rice Soup

Ingredients:

1 cup uncooked wild rice

1 pound chicken breasts

2 cups mirepoix (chopped celery, carrots, and onions)

6 cups chicken broth

1 teaspoon poultry seasoning

½ cup butter

¾ cup flour

2 cups whole milk

a few tablespoons white wine (optional)

up to 2 cups additional milk or water

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Vegetarian / Vegan

Balsamic Roasted Winter Squash and Wild Rice Salad

by Martha Rose Shulman


Time: 2 hours
Yield: 6 servings
Get full recipe 👉🏻http://cooking.nytimes.com/recipes/12902-balsamic-roasted-winter-squash-and-wild-rice-salad

INGREDIENTS

1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach