My Brother Dean’s Fabulous Wild Rice Soup

I had to include this because I’m originally from Minnesota, the wild rice capital of the USA—and because my brother Dean perfected it! You’d never guess this creamy, comforting soup is lowfat, but it is. It’s also absolutely delicious. 1 cup uncooked wild rice 3 cups water ½ tsp. salt Optional: 2 Tbsp. wild rice seasoning (available from specialty stores or online) ½ cup finely chopped onion 2 Tbsp. butter, melted Two 10¾ ounce cans cream of mushroom soup, undiluted (I use reduced fat, reduced sodium variety) 4 cups skim milk 1 can nonfat evaporated milk (not condensed!) 2 Tbsp. all-purpose flour 2 Tbsp. cornstarch ¼ cup water 3/4 finely grated carrots 1/4 cup chopped celery 1/2 cup chopped mushrooms 1/2 tsp. ground black pepper ½ cup slivered almonds 2 chicken breasts, cooked and diced 5 chicken bouillon cubes Optional: 2 potatoes, cut into ½-inch cubes Minced parsley to garnish Combine wild rice, water, salt, and wild rice seasoning (if using). Bring to boil, lower heat, and cook 45 to 50 minutes, until water is gone. While rice is cooking, saute onion in butter. Add soup, skim milk, and evaporated milk. Combine flour, cornstarch, and water, then whisk into milk mixture. Add carrots, celery, mushrooms, pepper, almonds (if using), chicken, rice, bouillon cubes, and potatoes (if using). Heat to boiling, reduce heat, and simmer 20-30 minutes. Sprinkle with minced parsley. Serves 8.
Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.