Creamy Wild Rice Soup

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Creamy Wild Rice Soup

All most people want when it is cold outside and when they are sick is something warm, served in a bowl, eaten with a spoon.  Preferably with some type of broth involved.

Well, it is both cold outside and we are sick inside.  So, all I wanted was a soup.  Since I couldn’t get out to go the store – I had to use what I had.  So, when my husband said, “that’s a keeper!” I was excited!  So, no matter if you are sick, or if it is cold outside, make this soup to warm your hands as you hold a mug or bowl of it (I had mine in one of my husband’s grandmother’s mugs that we have).

Creamy Wild Rice Soup


1 T unsalted butter

3 carrots, pennied (cut into rounds)

2 celery stalks, diced

2 garlic cloves, minced

1 box beef broth (or chicken, or vegetable)

1 1/2 cups wild rice blend

1 can cream of mushroom soup

1/2 tsp each of sage, rosemary, and oregano

pepper to taste

Heat old and butter in a pan – sauté vegetables.  Pour in broth and bring to a boil.  Add rice and cook according to directions.  (I used slightly less rice to broth ratio that the directions called for because I wanted more liquid in my soup.)  When rice is done, whisk in creamed soup and spices.

If you want – add in diced, cooked chicken as well.