Comfort Food: Creamy Wild Rice Soup

This is a wonderful soup for cooler weather.  You make it entirely in the microwave.  My husband learned to microwave way before I did because he had a microwave at work and I didn’t.  When we finally got one at home, I mostly used it to heat up water for tea.  Recipe from “A Microwave Holiday – 1984,” prepared by Karen Edin, Minnesota Power Home Economist, Cloquet Office.  Yes, I actually took a microwave cooking class.  No, you may not substitute grits. Click on the link for a printable version of my friend Edna’s Wild Rice Hot Dish and the Wild Rice Soup.

WildRiceHotdishSoup

WILD RICE SOUP

  1. Thoroughly rinse 1/2-cup wild rice (because you will include the rice and water in the recipe). Combine rice and 2 cups water in 2-3 quart casserole.  Cover with casserole lid.
Soaking wild rice

Soaking wild rice

2. Microwave on high 4-5 minutes or until mixture boils.  Let stand covered at least 1 hour.

3. Add 1 large onion (chopped), 1 cup celery (chopped), 1 clove garlic (minced), 1 carrot (chopped), 1 tsp salt and 1/8-tsp pepper.  Cover.

Chopped veggies

Chopped veggies

4. Microwave on high 4-5 minutes or until mixture boils.  Then microwave on low (30-40%) 22-25 minutes or until rice is tender (liquid may not all be absorbed).  Set aside.

5. Place 5 strips bacon in single layer in glass pie pan.  Cover with paper towel.

6. Microwave on high 2-1/2 to 3-1/2 minutes or until crisp.

7. Add 3 tablespoons bacon drippings to rice (optional).  Set bacon aside (crumble when cool). Combine 1/3-cup all-purpose flour and 1 cup of half and half.  Blend until smooth. Stir into rice along with remaining half and half (3 cups).

Adding flour to half n half

Adding flour to half n half

Stirring in half n half

Stirring in half n half

8. Microwave on high, uncovered, 10-12 minutes or until mixture boils, stirring twice.  (Do not overcook.)  Blend in 6-oz cheddar cheese (cubed), crumbled bacon and 2 tablespoons white wine (if desired).

Cubing cheese

Cubing cheese

Crisped bacon

Crisped bacon

Stirring in bacon n cheese

Stirring in bacon n cheese

9. Microwave on high, uncovered, 2-3 minutes or until heated through.  Stir to melt cheese.  Enjoy.

Ready to eat

Ready to eat

To make ahead, prepare through step 8.  Cool and refrigerate.  In step 9, cover and microwave 12-15 minutes, stirring 2-3 times.

About 12 (small) servings

Next post: Microwave Apple Crisp

About icandyet.com

Hi—I’m Candy P. I live in beautiful Northwest Arkansas and write this blog about quilting. I love the entire process of quilting from design to piecing and appliqué, to free-motion quilting on my Janome. I have been sewing since I was five and started quilting in 1991 with a group in NE Minnesota. We used cardboard templates and scissors and did everything by hand. I have since made traditional quilts, donation quilts and Quilts of Valor; I’ve done paper piecing and foundation quilting but now really enjoy improvisational piecing using scraps from my stash or my hand dyed fabrics and making art quilts. I am also currently trying to finish any and all unfinished projects. I am so far behind I can never die. I have always been a maker, a sewist and needleworker, running the gamut from hand embroidery to macramé, knitting, crocheting, crafts, book binding and mixed media projects. I have taught a lot of handicraft classes including fabric painting, origami, and calligraphy, Dancercise (who remembers that) and my own exercise classes. When I’m not in the garage dyeing fabric or in my studio, I’m at Zumba or walking on local trails and photographing art or whatever catches my eye. I currently belong to Crystal Bridges, AQS, The Quilt Show, NWA Modern Quilt Guild and the Van Go-Go Girls (a local art quilt group). I occasionally make it to the piano and the golf course and enjoy cooking with my husband and generally wreaking some kind of havoc with my daughter. You can read my previous blog at Kandykwilts.blogspot.com but you cannot read my blog as northwind at The Quilt Show, apparently lost forever. I write about my current projects, mistakes and all, and often tell you what products I use (with no compensation). I am open to suggestions about blog posts and will be happy to answer any questions you may have about my projects or posts. Comment or email me. Feedback is most welcome—just be kind.

Posted on November 12, 2015, in recipe and tagged , . Bookmark the permalink. Leave a comment.

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