Anza is a single mother of four who makes her home in Colorado. She enjoys writing, hiking and is an avid football and hockey fan. She is the owner of a virtual business services company; writing is just one of the many services her company offers.
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North Woods Wild Rice Soup is one of my all time favorite recipes. When the soup is simmering, the entire house is filled with its aroma. This is a hearty thick soup that makes a full meal after a day of sledding or skiing.
This soup is easy to make and is better the longer it simmers. In fact, I think it is better the second day. I will often prepare it the day before I want to serve it and reheat it the second day. It has more body and flavor after it has time to sit.
When choosing a pot to cook this soup in, it is important to use a pot that has a thick bottom and will transfer heat evenly. Since half and half is part of its base, it will easily scorch in a thin bottomed pot. This soup can also be heated in a crock pot if it is stirred frequently.
As with all recipes I use, I like to have versatility to change things up. This soup can be modified by changing the type of wild rice you use. Experiment with different flavors of rice. I prefer to use Uncle Ben's rice as they tend to keep their texture and not get soggy better than other brands I have used.
I enjoy serving this soup with hot fresh dinner rolls.