Creamy Wild Rice Soup

Perfect with fresh garlic breadsticks!!

Perfect with fresh garlic breadsticks!!

Nothin’ says WINTER to me like a hearty soup.  And if you are anywhere in the upper Midwest right now it is definitely winter – like the -20 degree wind chill  sort-of winter.  BRRR!!  With a new baby in the house this has meant many, many days where the kiddos and I haven’t ventured out at all.  Preparing and eating delicious food has helped prevent stir-craziness – although I knew I really needed to get out once a trip to the grocery store seemed like a treat:)

In the world of hearty soups, wild rice soup has been a long time favorite.  But I’ve struggled to find a simple recipe that I loved.  I got a hankering a few weeks back.  This recipe from Betty Crocker looked close so I modified to meet my preferences.  The result is simply delicious!

An added bonus?  The recipe freezes well.  I froze individual portions in mason jars.  Once thawed I just microwaved to reheat.  The soup will look curdly – is that a word? – until its heated enough but it is just as scrumptious once it is stirred thoroughly.

Obviously you could add chicken, bacon, cheese, etc. but for me this isn’t necessary – the recipe tastes delicious as is and provides a yum, yum, yummy meatless option for our family.  We are always trying to find recipes where we (or more specifically D:) won’t miss having meat and this fits the bill.

Creamy Wild Rice Soup Recipe

Want to print the recipe?  Just click on the image above and it should print nicely on 8 x 11 paper.

If you’re interested in freezing left-overs I would recommend doubling the recipe.  As written it only makes about 4 cups – not a lot, especially since it is nearly impossible to resist seconds.

The original recipe gives alternatives to cooking your wild rice – frozen or canned – so if you need to save time there are alternatives that make this a really quick meal.

Thanks for taking a look!  As always, let me know if you give it a try.

Blue Skies & Blessings, Lindsey

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