In a large pan, boil uncooked Wild Rice and water (see package) for 1/2 hour, drain, add back into new water and boil again for 1/2 hour. Your rice should be completely "split" open and soft before adding any other ingredients. (Using pre-cooked rice makes for a quicker soup!)
Drain Rice, and rinse. On low-medium heat, add rice, soup, broth, and cut up cheese into pan. Add Milk and Water; the soup will thicken as cheese melts. Stir frequently, as it scorches easily. Don't let soup boil, just let it all slowly melt together.
Tip: I have also added cooked carrots, which makes for a great variation! I personally like the cream of potato added the best - it gives it a richer taste.
By Julie C from Eastern, ND
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