Ingredients

• 1 cup wild rice
• 4 cups water
• 1 large onion, diced
• 3 carrots, diced
• 2 potatoes, peeled and diced
• butter
• 2 cups chicken stock
• 1 cup milk or 1/2 cup cream
• 1 small brick of velveeta cheese, cubed

Directions

1. In a medium saucepan, combine rice and 3 cups water.
2. Cook covered on low heat until tender, about 45 minutes.
3. Meanwhile, saute the onion, carrots, and potatoes in butter.
4. Add 2 cups of chicken stock and the remaining water.
5. Cover and cook until tender.
6. To the vegetables, add the cooked rice, milk or cream, and cheese.
7. Simmer gently until the cheese is completely melted.

Attribution: Wild Rice Soup by Ruthie Hansen