Cream of Wild Rice Soup
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!”
Leftovers can be frozen. Ideal for reheating at work
Optional: Add cooked, cubed chicken and a dash of sherry.
For a thicker, richer soup, cook with 6 cups water and finish with cream.