Northwoods Wild Rice Soup
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
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
Reviews
this recipe is really good. I made it exactly as stated except instead of using the flour I used cornstarch. I took 4 tablespoons of cornstarch and added cold water to it, I added the chicken broth to the veggies and then added my cornstarch.