Cream of Wild Rice Soup is a tradition in Minnesota. I used to make this soup from scratch, doing lots of chopping and sautéing, measuring and stirring.
Distinctively nutty wild rice pairs perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth. Customers say they like to add slivered almonds, julienned carrots, diced cooked pheasant, and splashes of sherry. Go ahead. Gild the lily!
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.