Wild Rice Cheese Soup

Wild Rice Cheese Soup

23

"The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison."

Ingredients

1 h 30 m {{adjustedServings}} servings 371 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1115 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
  2. In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.
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Reviews

23
  1. 25 Ratings

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Good and easy soup but I made a few changes. First, I used 1 lb of cubed cooked ham, I used 1 14.5oz can pre-cooked wild rice (undrained) and instead of using 1 can of cream of chicken, I used ...

Wow, this is tasty, and helped me use up some food I needed to use up! I used cut up kielbasa instead of the italian sausage. I also added some fresh mushrooms to saute with the onions and kie...

Delicious and easy! I made it without the cheese though, because it was so good already, and I wanted to eliminate some of the fat.