Cream of Wild Rice Soup
"The New Homemade!" mixes are fat free, cholesterol-free, MSG-free and vegetarian. They are as complete as possible; you add liquid ingredients. (No extra trips to the store for onions or carrots). They serve 4 to 6 people, making about 2 quarts. We use the best ingredients on the market, and display them proudly in our minimal, see-through packaging.
Cream of wild rice soup is a classic Minnesota dish. I used to make this soup from scratch, doing lots of chopping and sauteing, measuring and stirring. (No canned mushroom soup allowed in my kitchen.) When I discovered how to streamline the prep without sacrificing any flavor, this soup mix quickly became our number one seller. Distinctively nutty wild rice paired perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth.
Simply stir the package ingredients into 7 cups of water. Bring to a boil, and then lower the heat to simmer. Cook all day in a slow-cooker or 2 to 3 hours in a pot on your stove. Before serving, add 1/2 cup of plain half-and-half, dairy or non-dairy.
Customers have added slivered almonds, julienned carrots, cooked, diced pheasant, a splash of sherry. I always reply, "Go ahead. Gild the lily!"
7 oz package makes 2 quarts of soup. Leftovers can be frozen. Ideal for reheating at work.
Serving size 1/3 cup of dried mix, servings per container 6, Calories 86, Total Fat 0g, Sodium, 451mg, Total Carbohydrates 10g, Dietary Fiber 1g, Protein 2g. Based on a 2,000 calorie diet. Contains WHEAT.
Cultivated wild rice, unbleached wheat flour, broth (maltodextrin, sea salt, autolyzed yeast extract, natural flavor, onion, celery, parsley, spinach, garlic, carrot, potato flour, soybean oil, spices, extractive of spices, lecithin), onion, celery, mushrooms, bay leaf.