I have fond childhood memories of my mom making a giant pot of wild rice soup to feed my stepdad and his four brothers at our cabin every fall, when the whole family got together to chop enough wood to last another northern Minnesota winter. I guess I did not remember just how giant that pot of soup was. I called my mom to get the recipe. First ingredient: two and a half gallons of water. Last ingredient: two quarts of half and half. Kinda dire.
The recipe must remain a family secret, so instead I will give you this recipe that came with the bag of wild rice my parents sent me from Minnesota. It is a recipe for soup that calls for two cans of soup. Good job, Minnesota:
DELICIOUS WILD RICE SOUP
Wash and cook 1/2 cup KC’s BEST Wild Rice to desired tenderness as in Basic Preparation.
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
6 strips Bacon, diced and fried until golden brown; drained
1 cup Grated Cheese
3 cans Milk
Mix all ingredients with the cooked wild rice.
Simmer for 10 minutes. Makes about 6-8 servings.
