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Cheesy Wild Rice Soup

Cheesy Wild Rice Soup

Lynn Slivon

This soup combines the best of Wisconsin and Minnesota using hand harvested Minnesota Wild Rice and Wisconsin Cheese. A perfect hearty meal in itself for those cold winter days.


1/2 cup uncooked wild rice (washed)

1 tablespoon vegetable oil

1 quart water

1 medium onion

2 celery rib chopped

2 medium carrots, finely chopped

½ cup butter (1 stick)

1/2 cup all-purpose flour

5 cups Chicken Broth

2 cups half-and-half

1 ½ cups shredded Wisconsin Cheddar (sharp or medium)

¼ cup shredded gouda, edam, or gruyere cheese ( a nutty flavored cheese)

½ t. dried rosemary, crushed

½ t. dry mustard

1 cup diced chicken or turkey (optional)

Salt and pepper to taste


Combine rice, oil, water. Cook until tender. 30-45 minutes depending on the type of wild rice. 30 minutes for hand harvested rice 40-50 minutes for paddy rice (long black wild rice). In dutch oven, over medium heat saute onion, celery and carrot in the butter until tender-- about 5 minutes. Stir in flour, mustard and rosemary. Cook over low heat stirring constantly 5-10 minutes. Gradually add broth whisking well to eliminate flour lumps. Cook for about 10 minutes stirring occasionally until thickened. Remove from heat. Slowly stir in the half and half and cheeses. Add cooked wild rice. Add chicken or turkey if desired. Continue cooking over low heat stirring occasionally until hot. Season to taste w/ salt and pepper. Serve with hard crusty bread or rolls. Add a little chicken broth for re-heating.

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