Wednesday, March 19, 2008
Wild Rice Soup
Lori's Notes: Doubling this recipe called for the big dog yellow stock pot. A single recipe would probably have fit into my crock pot. I didn't keep track of how long it cooked, exactly. I didn't realize the rice had to be pre-cooked, so I had everything else boiling while I cooked the rice. Probably 1 hour, and then added the rice and cooked for another hour or so?
Used Kitchen Aid shredder to do carrots and potatoes. Next time, will try on the coarse blade, instead of the thin OR use the food processor. The Pampered Chef mandolin didn't work well.
1/2 c. white rice
1/2 c. wild rice
1 lb. ground beef, browned and drained
2 c. chicken broth
1 can cream of chicken soup
3 c. milk
1/2 c. shredded cheddar cheese
1 pkg. Hidden Valley Ranch buttermilk dressing mix
1 c. shredded potatoes
1 c. shredded carrots
1 c. mushrooms, optional
1 c. onion, chopped
1. Prepare rice according to package directions.
2. In a large pot, combine broth, soup, milk, cheese, dressing mix, hamburger, vegetables and rice.
3. Warm over medium heat until thoroughly cooked.