Minnesota Style Wild Rice Soup
"Another Campbell's soup thing. Farmers up there have been trying to kill wild rice for a 150 years. Then they discovered that the stuff is worth $10 a pound. If you're up thataway, ask for wild rice soup, in a pea soup base. Local specialty."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (10 1/4 ounce) cans Campbell's split pea soup
- 3 1⁄2 cups water
- 4 tablespoons wild rice
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 carrot, peeled and finely diced
- 2 tablespoons dried vegetable flakes
- 2 dashes Tabasco sauce
- 1 pinch cayenne pepper
- 3 pinches salt
- black pepper
directions
- In a saucepan add all ingredients, and water (I use the soup cans to measure - 2 3/4 cans).
- Bring to a full roiling boil, and stir well.
- Reduce heat to simmer, and cover.
- Simmer for 2 and 1/2 hours.
- It takes that long for the wild rice to cook.
- Stir occasionally.
- Remove bay leaves after 2 hours.
- If it's a little thick, add a bit of water.
- Enjoy.
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Reviews
-
Just a great soup!! Easy to do and really tasty. I did it in the microwave. This prevented it from sticking to the bottom of the pot. Nice thick and hardy soup. Glad to add it to my recipe book.
RECIPE SUBMITTED BY
John Skrable
El Cerrito, Ca
I like all cuisines, but when at home, I tend to keep it simple, and Americano.
In the future look for my lentil soup, from scratch, and my red wine, and olive oil, salad dressing, with dry parmesian cheese. I'm still working out the measurements.
I'm a republican, ex-marine combat veteran.
But don't hold it against me.
I can't afford what I'd like to do, or eat.
