Cream of Wild Rice Soup is a Minnesota tradition. This is an easy and delicious alternative to making this soup from scratch, chopping and sautéeing, measuring and stirring.
Distinctively nutty wild rice pairs perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth. 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.
