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Wild Rice Cheese Soup
1 pound Italian sausage
1 small onion, diced
1 cup uncooked wild rice
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup milk
1 cup evaporated milk
1 pound cubed processed cheese
Fry sausage and onions in a medium skillet until sausage is no longer pink. Drain and set aside.
In a small saucepan, cook rice in 2 cups of water until tender, then set aside.
In a stockpot, combine sausage, onion, rice, soups, milk and evaporated milk. Cook over low heat until warm.
Stir in processed cheese and heat. Stir occasionally until cheese is melted.
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