I was a super picky eater as a kid. I didn’t like anything that had multiple types of ingredients. I was rather happy about having eating patterns that resembled my great-grandfather’s, and we happily avoided things like vegetable soup.
Then I went to college. While it was still very possible to eat well with my former eating plan, I decided it was time to add some new things to my foodie repertoire. Since it was rather limited, that wasn’t hard to do.
My very favorite new food quickly became something the cafeteria called “Minnesota Wild Rice Soup.” I carefully picked out all the mushrooms, but the soup itself was amazing: thick and creamy, full of flavor, and the rice varieties were amazing. I loved it, and I ate it for every meal it was offered.
Since then, I’ve searched high and low for a recipe that might mimic that taste, but it’s surprisingly hard to find good wild rice soup recipes without chicken. Nothing I’ve made has even come close – until now.
Honestly, it’s been so long since I tasted that yummy Minnesota Wild Rice Soup that this might be nothing like it; however, it has all the notes I remember, and I love it! Best of all, it’s super easy to make, so we’ll be eating it often.
Why now? When it’s warming up? Because pollen. It’s pollen season here in the south, and my sore throat and stuffy nose is enjoying this creamy, hot soup. Give it a try – it might cure what ails you, too.
- 2 medium onions, diced
- 4 cloves of garlic, minced
- 3 cans green chilis
- 1 T. olive oil
- 4 cups chicken stock
- 2 boxes Zatarain's Wild Rice Pilaf
- 3 cups shredded Pepper Jack Cheese
- Heat oil in a stock pot.
- Saute the onions in the oil. Stir in the garlic and the chilis.
- Add the chicken stock.
- Add the rice pilaf with seasonings and the called-for amount of water.
- Bring to a boil, then cover and simmer fro 25-30 minutes.
- Stir in shredded cheese.
- Serve hot.