Wild Rice Cheese Soup

Wild Rice Cheese Soup

23
Heather 0

"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

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Cream of Asparagus Soup

See how to make creamy fresh asparagus soup.

Authentic Louisiana Red Beans and Rice

Get set for some serious Cajun flavor!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 23

  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
DREGINEK
9/25/2003

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 2 can cream of potatoe. This allowed my to skip step 1 in the recipe and just mix everything in the pot and heat through, melting the cheese when warmed. Although I wil try this with the other meat recommendations, this turned out great for us!!

bellydancer
1/7/2009

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 kielbasa. I used all regular milk, no evaporated, since most reviewers claimed this soup to be quite thick. It is quite "chunky", too, so I added an extra can of soup and extra milk.

JOXE
10/8/2006

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.