Written by Anza Goodbar (last updated November 21, 2012)
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.
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