Wild Rice Cheese Soup Recipe - Allrecipes.com
  • READY IN hrs

Wild Rice Cheese Soup

Recipe by  

"The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
  2. In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2003

Good and easy soup but I made a few changes. First, I used 1 lb of cubed cooked ham, I used 1 14.5oz can pre-cooked wild rice (undrained) and instead of using 1 can of cream of chicken, I used 2 can cream of potatoe. This allowed my to skip step 1 in the recipe and just mix everything in the pot and heat through, melting the cheese when warmed. Although I wil try this with the other meat recommendations, this turned out great for us!!

 
Most Helpful Critical Review
Dec 10, 2006

I thought this soup was a little too thick. Also, I followed the advice of some other reviews and only used half the Velveeta, but I thought the cheese flavor was still too strong. My husband complained because he couldn't even taste the sausage. I don't think we'll make this one again.

 
Jan 07, 2009

Wow, this is tasty, and helped me use up some food I needed to use up! I used cut up kielbasa instead of the italian sausage. I also added some fresh mushrooms to saute with the onions and kielbasa. I used all regular milk, no evaporated, since most reviewers claimed this soup to be quite thick. It is quite "chunky", too, so I added an extra can of soup and extra milk.

 
Oct 08, 2006

Delicious and easy! I made it without the cheese though, because it was so good already, and I wanted to eliminate some of the fat.

 
Sep 25, 2003

This was a great winter soup! I used a half a pound of bacon instead of sausage and it was wonderful. I made this for my in-laws when they came in to town unexpectedly. Very easy to throw together and it tastes like you have slaved over a hot stove all day!

 
Feb 15, 2012

Good but too cheesy - I would use 1/2 the cheese suggested.

 
Nov 05, 2006

Very good soup. Does get very thick the next day, I had to add more milk to thin it out, but a wonderful taste. I used Jimmy Dean sausage.

 
Aug 16, 2006

I used the hambuger variation. As a soup it was ok, as leftovers I added more milk and served it over garlic cheese biscuits, that was better.

 

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Nutrition

  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 1115 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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