Wild Rice Soup
- Yield 8 to 10 servings
A cheesy soup made with wild rice, grated potato, crumbled bacon and minced onion
We like this wild rice soup and it is a big hit where ever I've taken it
- 2/3 cup uncooked wild rice, rinsed
- 1 cup finely grated potatoes
- 1 medium onion, minced
- 2 cups water
- 2 tablespoons butter
- 1 quart milk
- 2 tablespoons all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon parsley flakes
- 8 ounces processed cheese, such as Velveeta
- 10 slices bacon, browned, drained and crumbled
- Cover wild rice with water in a medium-size saucepan. Simmer over low heat about 40 minutes until rice is barely tender, taking care not to overcook. Drain and set aside.
- Combine water and butter in a soup kettle. Add grated potatoes and minced onions. Reserving 1/4-cup milk, pour remaining milk into soup kettle. Stir often to avoid scorching. Add flour to remaining milk, and stir into kettle until soup is creamy and smooth in texture. Season with salt and pepper. Stir in rice, parsley flakes, cheese and bacon. Heat until cheese melts. Serves 8 to 10.
Tips From Our Test Kitchen: Add 1/4 teaspoon cayenne pepper if you prefer a spicier dish.
Recipe by Elaine Haussler, Holbrook, Nebraska