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Wild Rice Soup

23 cup uncooked wild rice, rinsed
1 cup finely grated potato
1 medium onion, minced
2 cups water
2 tablespoons butter
1 quart milk
2 tablespoons all-purpose flour
1 14 teaspoons salt
14 teaspoon pepper
1 teaspoon parsley flakes
8 ounces processed cheese, such as Velveeta
10 slices bacon, browned, drained and crumbled
14 teaspoon cayenne pepper (optional)


Cover wild rice with water in a medium sized saucepan. Simmer over low heat about 40 minutes until rice is barely tender, taking care not to overcook. Drain and set aside. Combine water and butter in a soup kettle. Add grated potatoes and minced onions. Reserving 1/4 cup milk, pour remaining milk into kettle. Simmer on low stirring often to avoid scorching. Add flour to remaining milk and stir into kettle until soup is creamy and smooth in texture. Season with salt and pepper. Stir in rice, parsley flakes, cheese and bacon. Heat until cheese melts.

Source: www.food.com