Wild Rice Cheese Soup20 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison.” - by Heather
Original recipe yields 12 servings
- 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.
- 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.
Amount Per Serving (12 total)
- 371 cal
- 25.4 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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 ..." See morecream 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!!"
"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...." See more 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. "
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