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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page