Cream of Wild Rice Soup

Cream of Wild Rice Soup is a Minnesota tradition. I used to make this soup from scratch, chopping and sautéeing, measuring and stirring. When I discovered how to streamline the prep without sacrificing any flavor, this soup mix quickly became our #1 best seller. Distinctively nutty wild rice pairs perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth. 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.