Cream of Wild Rice Soup

Cream of Wild Rice Soup is a tradition in Minnesota. I used to make this soup from scratch, doing lots of chopping and sautéeing, measuring and stirring. When I discovered how to streamline the prep without sacrificing any flavor, this soup mix quickly became our number one seller. Distinctively nutty wild rice pairs perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth. Customers say they like to add slivered almonds, julienned carrots, diced cooked pheasant, and splashes of sherry. Go ahead. Gild the lily! Makes 8 cups. Ready in 30 minutes Instructions: Stir package ingredients into 7 cups of water. Bring to a boil, then lower heat to a simmer. Cook all day in a slow-cooker or 2 to 3 hours in a pot on your stove. Before serving, add 1/2 cup of plain half-and-half, dairy or non-dairy. Add cubed cooked chicken or ham, if desired. Leftovers can be frozen. Ideal for reheating at work.