Wild Rice Soup II

4 Reviews

“Hearty and full of flavor, a meal in itself.” - by CORWYNN DARKHOLME

Ingredients

1/2 cup dry lentils
3 cups water
1 (6 ounce) package uncooked wild rice
1 (14.5 ounce) can vegetable broth
1 (10 ounce) package frozen mixed vegetables
1 cup milk
1 1/2 cups shredded American cheese

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Rinse and sort lentils, discarding any debris or blemished lentils.
Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
Using a medium saucepan cook rice according to package directions.
In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

Nutrition

Amount Per Serving (6 total)

Calories
326 cal
16%

Fat
10.7 g
16%

Carbs
40.9 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (4)

Rate This Recipe

Hut

Feb. 13, 2004

"The soup was OK. Maybe would have been better with fresh veggies opposed to frozen. Don't think I'll make it again...." See more"

suebydoo75

Nov. 10, 2010

"Have used this same recipe from a slow cooker cook book, but it calls for long grain/wild rice blend with spice packet. Try chicken broth instead of veggie and carrots/celery/onions instead of mixed v..." See moreeggies. I skip the cheese all together. Add some pepper too."

squirrelgurl07

Jun. 23, 2010

"not too bad really bland if you dont spice it up. Its really thick too. Youll want to put fresh cheese on the top after so it has more flavor AND use fresh veggies which makes it taste so much more be..." See moretter then frozen"

More Reviews