Tuesday, May 20, 2008

Wild Rice Soup

Here are two recipes for Wild Rice Soup. The first one is fast and easy to prepare. The second one takes a little more preparation

Wild Rice Soup #1

6 oz box long grain wild rice mix
2 T. butter
1 small chopped onion
1/2 lb sliced fresh mushrooms
3 cups milk
2 cans potato soup
1 lb. Velveeta soup

optional: cooked crumbled bacon, or chopped ham, or cooked crumbled sausage (I use low fat)

Prepare rice as pkg directs. In soup pot, saute onion and mushrooms. Add milk and potato soup. Heat to med. stirring. When mixture is hot, add cheese in chunks. When creamy, add cooked rice and meat or garnish with crumbled bacon.

Wild Rice Soup # 2
1/2 cup raw wild rice, rinsed and soaked according to directions
2 cups water
1/4 cup butter
1 onion chopped
3 carrots chopped
1/2 cup celery
chopped ham or sausage or bacon
1/2 lb. sliced fresh mushrooms
1/2 cup flour
3 cans chicken broth
1 t. snipped chives
1 cup half and half (I use fat free)

Bring rice and water to boil in a med saucepan. Boil 45 min. Set aside. Melt butter in large pot. Add onion, carrots, celery, cooked meat, and mushrooms. Saute until vegies are tender. Add flour and stir until liquid has evaporated. Slowly add chicken broth, whisking to blend thoroughly. Add wild rice and chives. Slowly add half and half. Heat through carefully and serve

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