Cream of Wild Rice Soup
Cream of Wild Rice Soup
Cream of Wild Rice Soup is a Minnesota tradition. I used to make this soup from scratch, chopping and sautéeing, measuring and stirring. When I discovered how to streamline the prep without sacrificing any flavor, this soup mix quickly became our #1 best seller.
Distinctively nutty wild rice pairs perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth. Perfect as a stocking stuffer, teacher's gift, or Secret Santa surprise.
Makes 8 cups.
Ready in 30 minutes
Instructions: Stir package ingredients into 7 cups of water. Bring to a boil, then lower heat to a simmer. Cook all day in a slow-cooker or 2 to 3 hours in a pot on your stove. Before serving, add 1/2 cup of plain half-and-half, dairy or non-dairy.
Add cubed cooked chicken or ham, if desired.
Leftovers can be frozen. Ideal for reheating at work.
Ingredients: Cultivated wild rice, flour (wheat flour, malted barley flour, niacin, iron, potassium bromide, thiamine mononitrate, folic acid), broth (maltodextrin, salt, autolyzed yeast extract, natural flavor, onion, celery, parsley, spinach, garlic, carrot, potato flour, xanthan gum, spices, extractive of spices (including turmeric), soy lecithin, soy oil), onion, celery, mushrooms, bay leaf.