Wild Rice Cheese Soup

    3 1/2 cups cooked wild rice
    2 cups water
    1 cup frozen mixed vegetables
    2 potatoes, peeled and diced
    4 cubes chicken bouillon
    4 cups milk, divided
    1/3 cup flour
    2 cups shredded Cheddar cheese

In large saucepan, combine water, vegetables, potatoes, and bouillon. Cover and simmer 10 minutes or until vegetables are tender. Mix flour with 1/2 cup of the milk making a smooth paste. Stir slowly into soup. Cook over low heat, stirring constantly until mixture bubbles and thickens. Cook 1 minute. Add remaining milk and wild rice. Cook, stirring occasionally, until heated through. Add cheese; stir until cheese melts.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page