We live in Minnesota, land of 10,000 lakes and 10,000 wild rice farmers (well, not THAT many…but you get the idea). Seriously though, wild rice is a good and tasty grain. My husband and I have both only had wild rice soup from a restaurant, until tonight. The cheddar cheese really adds to this, it’s like wild rice soup meets cheddar cheese soup. Not the most heart-healthy meal, but it’s OK to splurge every now and again. Yum!

Ingredients

• 2 cups cooked wild rice
• 1/2 cup margarine or butter
• 1/2 cup onion
• 2 cloves garlic, minced
• 1/2 cup green pepper (optional)
• 1/2 cup celery
• 1/2 cup diced carrots
• 1/2 cup flour
• 4 cups chicken broth, divided
• 4 potatoes, diced into small pieces
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• salt and pepper, to taste

Directions

1. Prepare rice according to package directions.
2. In a large stockpot over medium heat, melt margarine.
3. Saute onions, garlic, carrots, celery and green pepper.
4. Stir in flour.
5. Add 1 cup chicken broth and stir until smooth.
6. Add remaining chicken broth and bring to a gentle boil.
7. Reduce heat to simmer and cook for 30-40 minutes, or until potatoes and vegetables are fork-tender.
8. Add milk and heat through.
9. Fold in cheese and stir until melted.
10. Fold in wild rice and serve.
11. Tip: Double the batch and freeze the leftovers, it’s worth the extra time!

We got this recipe from Success Rice. We tweaked it a little though to suit what we had in our house and for a thicker soup. Try serving this with Easy Homestyle Biscuits From Scratch.

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