Recipe by CORWYNN DARKHOLME
"Hearty and full of flavor, a meal in itself."
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1 (6 ounce) package
uncooked wild rice
1 (14.5 ounce) can
1 (10 ounce) package
frozen mixed vegetables
1 1/2 cups
shredded American cheese
The soup was OK. Maybe would have been better with fresh veggies opposed to frozen. Don't think I'll make it again.
Have used this same recipe from a slow cooker cook book, but it calls for long grain/wild rice blend with spice packet. Try chicken broth instead of veggie and carrots/celery/onions instead of mixed veggies. I skip the cheese all together. Add some pepper too.
not too bad really bland if you dont spice it up. Its really thick too. Youll want to put fresh cheese on the top after so it has more flavor AND use fresh veggies which makes it taste so much more better then frozen
just tried this tonight....really bland.... definitely needs some spicing up to taste decent..... and an hour for the lentils is a bit much... i found half an hour sufficient. great idea though! definitely filling..
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 326
** Calories from Fat: 96
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