Creamy Wild Rice and Veggie Soup

Creamy Wild Rice and Veggie Soup

Makes enough soup for 8-10 meals for two people

3 cups uncooked wild rice (Rice Select - Royal Blend Whole Grain Texmati brown and wild rice with soft wheat & rye)

1 teaspoon bouillon jelly or 1 cube veggie bouillon

1 bunch celery

2 leeks

2 lbs carrots

4 potatoes

Water

1 quart of half and half

Salt to taste

Step 1: Cook the wild rice in a separate pot from the rest of the soup.

1.       Follow directions on rice container for cooking the wild rice.

a.       Don’t add salt or butter to rice.

b.      7 ½ cups of water and 3 cups of uncooked rice mix.

c.       Pour water and rice into pot, cover pot.

d.      Turn stove top on and bring to a boil, stir once.

e.      Once boiling, reduce heat to low and simmer for 45 minutes or until water is absorbed.

2.       Once rice is finished cooking, let cool, and place rice in refrigerator until soup is 15 minutes from being finished.

Step 2: Prepare Veggies – Wash and Cut

1.       Wash and cut celery and leeks.

2.       Wash, peel, and cut carrots and potatoes. (Cube the potatoes)

a.       The smaller you cut the potatoes, the quicker they will cook.

Step 3: Boil soup

1.       Use a large pot.

2.       Add enough water to fill pot about half way through.

3.       Place pot on stove top and turn stove top on to medium high heat.

4.       Add bouillon cube or teaspoon of jelly bouillon to water and stir well.

5.       Add celery, leeks, carrots, and potatoes to pot and start boiling.

a.       Most of the veggies should eventually be covered with water

6.       Once pot begins boiling, reduce heat to medium low, adjusting temperature on stove top as it cooks making sure water continues to boil.

7.       Boil for about 45 minutes to 1 hour until all veggies are soft.

a.       The potatoes are probably going to take the longest to cook.

8.       Stir pot every 3 to 5 minutes.

9.       Once veggies are soft, reduce heat to low.

10.   Add cooked rice to pot.

11.   Add your full container of half and half to the pot.

12.   Let cream simmer for about 10 minutes while stirring at least once a minute.

a.       Be careful not to overheat/over cook the cream or it will separate.

13.   Add salt to taste.

14.   Turn stove top off.

15.   If letting soup sit, make sure to stir every 10 minutes.

16.   Store soup leftovers in refrigerator, in an air-tight container.