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Northwoods Wild Rice Soup Recipe

My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.—Kim Caputo, Cannon Falls, Minnesota

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Northwoods Wild Rice Soup Recipe

Prep: 20 min. Cook: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1 pound sliced fresh mushrooms
1 cup chopped onion
2 medium carrots, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
2 cans (12 ounces each) evaporated milk
2 cups cooked wild rice
2 cups cubed cooked chicken
1 package (8 ounces) cream cheese, cubed

Directions

In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended.
Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil). Yield: 12 servings (about 3 quarts).

Nutritional Facts 1 cup equals 320 calories, 20 g fat (12 g saturated fat), 80 mg cholesterol, 482 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Northwoods Wild Rice Soup in Taste of Home Christmas Annual Annual 2011, p63