Wild Rice Soup (Recipe)

Author: Ruthie Hansen Status: published license cc-by-nc-sa tags: recipe, food, bread, yum, soup, yummy, delicious, bowl, iatethis, imadethis, minnesota, spoon, icookedthis, wildrice, lutsen, wildricesoup, sawbill, tofte, 0   Share on Facebook Share on Twitter

This soup is inspired by the legendary wild rice soup at Lutsen Resort in Lutsen, MN. It's rich and creamy and not exactly the healthiest soup I've ever made, but it's so delicious and warming that the fat content doesn't seem to deter anyone from going back for seconds and thirds. This makes about 8-10 servings. Cut the recipe in half if you want less. It freezes very well, though, so I usually make the full batch and freeze several quarts in ziplock bags.

In a medium saucepan, combine:
1 cup Wild Rice
3 cups water
Cook rice and water together on low heat, covered, until the rice is tender, about 45 minutes.

Meanwhile, saute in butter:
1 large onion, diced
3 carrots, diced
2 potatoes, peeled and diced

Add:
2 cups chicken stock
1 cup water

Cover and cook until the potatoes and carrots are tender. Add the cooked rice,
1 cup of milk or 1/2 cup of cream
1 small brick of Velveeta cheese, cut into little pieces.
Simmer gently until the cheese is completely melted into the soup. Add more milk if the soup seems too thick.

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