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Cheesy Wild Rice Soup


  • 1 cup of uncooked Minnesota Wild Rice (about 1/2 large bag), or 2 cans of pre-cooked Wild Rice (drained)
  • 2 cans of Cream of chicken, celery, or potato soup
  • 2 cans of Chicken broth
  • 1 small box of Velveeta Cheese
  • Water and/or Milk to the thickness you desire


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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