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Wild Rice Soup

post #1 of 11
Thread Starter 
wild rice soup, great tasting recipie which flavor improves as it sets in fridge-which wont be long i guarrantee!!!! i usually make a double batch.

3/4 lb bacon browned
1 onion chopped
2 8oz. cans mushrooms
3 cans cream of potato soup
1 pt half and half
2 cups water
1/2 cup cooked wild rice (i love wild rice so i use a full cup)
1-1/2 cups shredded american cheese

this has the simplest browned bacon add chopped onion and saute. add remaining ingredients and heat slowly till hot stirring ocasionally. soups on!!!!!
post #2 of 11
You put it up for the population and here I didn't think even I WOULD GET IT! :)

COOL Dude!
Points for you if I can figgur it out!

P.S. MINNESOTA Wild Rice is a DELICACY to be loved and enjoyed.
post #3 of 11
sounds good erain-I love rice and potato soup
post #4 of 11
Depends on what you want Hunter.
BEST BY FAR I've ever had is from they know how to charge but get it from the BEST sources.

Canoe Brand Premium Grade is also very good.
Mille Lacs wild rice Corp PO Box 200, Aitkin, MN 56431

Gourmet House All Natural is Great too.
Riviana Foods Inc PO Box 290 Clearbrook, MN 56634

Otherwise just PM me or E and work out a trade.

post #5 of 11
E -
Don't want to hijack your thread and I WILL make your soup and I thank you for giving it up as I've been drooling. You're closer to the source than me so I spect you've got something special there.

Here is Byerly's super famous soup.

Wild Rice Soup

Enjoy this classic from our restaurants.

  • 6 tablespoons margarine or butter
  • 1 tablespoon minced onion
  • 1/2 cup flour
  • 3 cups chicken broth
  • 2 cups cooked wild rice ( only cook 1 – 1 ½ Cups it fluffs up)
  • 1/2 cup finely grated carrots
  • 1/3 cup minced ham
  • 3 tablespoons chopped slivered almonds
  • 1/2 teaspoon salt
  • 1 cup half and half
  • 2 tablespoons dry sherry (optional)
  • snipped fresh parsley or chives

In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.

One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
post #6 of 11
Thread Starter 
this is where i get mine, i hunt near deer river one weekend each fall and i always stop and make a pick up there. they do have a website too!
post #7 of 11
That sounds tasty Erain. Will have to try this come winter time.
post #8 of 11
Thread Starter 
You put it up for the population and here I didn't think even I WOULD GET IT! :)

man i'm hurt!!!!! yano i promised it to ya V, just took a bit yano i'm a slow typer LOL
post #9 of 11
Love wild rice. Gonna have to give this one a try. Thanks Erain
post #10 of 11
wild rice is wonderfull. thanks..I am going to order some of it.
down here in the S.W. sometimes hard to find.. and very pricey when found.
the soup sounds good..we eat lotta soup in the winter.. thanks a bunch..
post #11 of 11
Sounds great! Points!
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