>>If I can find the cheese and wild rice soup recipe I made last week,
>>I'll post it.
>
>
> Ooooh, please do, that sounds good...
>


I based it off the directions at the bottom of this page:

http://www.recipetips.com/kitchen-ti...team-Other.asp

The original calls for canned soup and processed american cheese, two
ingredients I felt I could do better on.

Start by steaming the wild rice ahead of time. This takes me about 45
minutes, and can be done the day ahead. Half a cup of wild rice makes a
bit over 2 cups cooked.

I make a roux with 2 T butter and 2 T of flour, cooked until it starts
to turn golden, a minute or so. Whisk in 1 cup of milk and stir until
smooth. Add a 2nd cup of milk and continue stirring. (you can also use
cream or sour cream, with a little extra water ) Then I add a cup or so
of strong chicken stock made with jarred paste. The trick is to keep
stirring and keep everything smooth as you add ingredients.

I sautee the onion and bacon in a separate pan and drain it.

Shred about 4 oz cheddar and stir into the thickened milk in small
handfuls. Shred about 4 oz of another favorite cheese, and add that
slowly, too. We have tried Vermont cheddar, smoked cheddar and gouda,
gruyere among others. It's a great way to use up leftovers. Sometimes
I'll add a teaspoon of good sweet paprika, it adds a nice color and I
like the flavor. You can also add your favorite hot sauce to taste --
start with two or three tablespoons.

Taste the soup for salt and adjust if necessary. The soup should coat a
spoon, but not be so thick the spoon stands up in it. Add milk or broth
as you feel appropriate.

Add the bacon, onions, and rice, and cook for a few minutes until
everything is hot through.

This will keep well in the fridge.... if you have leftovers.



Dawn