On a cold day nothing tastes better than a bowl of homemade soup. Creamy Wild Rice Soup is tasty and comforting and will fill you up with its deliciousness. Wild Rice has a unique taste and a satisfying texture. Did you know wild rice isn’t really rice at all, but a grass? No matter, it is an excellent soup ingredient. It holds its texture and doesn’t get too soft if your lucky enough to have some soup left for the next day. There isn’t a great deal of meat in this recipe, but just enough for flavor. Purchase healthy and diet-friendly options for stock and milk and this recipe is diet friendly. Creamy Wild Rice Soup is nutritious, healthy, and good for you. This recipe makes a generous batch so get ready to feed a few hungry mouths, save some for the next day, or tuck some away into the freezer.
3-cups prepared wild rice (Cook according to package
directions.)
1 medium onion, minced
1-cup diced celery
1-cup sliced carrots
8 ounces fresh mushrooms, roughly chopped
1 tablespoon worchestweshire sauce
2 teaspoons liquid smoke
½ pound bulk pork sausage
2-tablespoons canola oil
1-teaspoon garlic salt
¾ teaspoon black pepper
1-teaspoon dill weed
2 bay leaves
4 cups beef stock
3 cups milk
1 can cream of mushroom soup.
In a large Dutch-oven cook the ground pork on medium-high heat until brown and crumbled. You want the meat to be in very small pieces. Turn heat to medium and remove cooked meat to a bowl, leaving the cooking fat in the pan. Add the canola oil. Add the onions and mushrooms and cook until onions are just soft, about 3-4 minutes. Return sausage to the pan. Add the stock, milk, and soup and stir well to blend. Add the spices, bay leaves, vegetables, and wild rice. Stir in the liquid smoke. Cook on medium-low 20 minutes, stirring frequently. At this point you can put your soup on low in a crock-pot. Grated Parmesan cheese and croutons make the perfect garnish for a bowl of this hearty soup. Be sure to remove bay elves prior to serving the soup.
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