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We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice requested in the original recipe with a boxed rice mix to make it even faster.
This recipe is:
Quick
Nutritional Analysis: 1 cup equals 464 calories, 29 g fat (14 g saturated fat), 70 mg cholesterol, 1,492 mg sodium, 29 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Cheesy Wild Rice in Quick Cooking January/February 2000, p39
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Reviewed on Dec. 24, 2012 by mckittrick6
All-time family favorite. Make it every Christmas eve. It's a tradition. I've been making this recipe for company and for family from my 1st taste of home cookbook 15 yrs. ago. I use wild rice. I have even purchased canned precooked wild rice. Double the recipe. You won't be disappointed.
Reviewed on Sep. 12, 2011 by slbastress
This recipe was so good that my 7-year-old daughter wanted some of the left-overs for breakfast the next morning!
Reviewed on Dec. 30, 2010 by cklayum
Good; makes ALOT
Reviewed on Aug. 24, 2009 by kayesandra
I would like the original recipe. We like "REAL" Wild Rice not the packaged combo. Thanks!!
Reviewed on Jan. 18, 2009 by jsm555
I don't care for the taste of Velveeta, so I use an 8-oz package of shredded colby and monterrey jack cheese - the texture of this soup is really interesting, one of our favorites!
Reviewed on Jan. 09, 2009 by Bonnie Hattery
This was so easy and fast! My husband loved it. I will definately make it again.
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