I made my famous (it is really not MY recipe, so I don't know why I say my...other than I forget where it comes from and all my friends associate it with me....I digress) wild rice beer cheese soup for my birthday Midwest crockpot party (I know, you're jealous, my friends an I know how to party!).
I was inspired by the beautiful and talented Unexperts to do a post on the food I made. So here it goes.
WILD RICE BEER CHEESE SOUP.
Here is what you need:
2 cans chicken broth
1 c. chopped carrots
1/2 c. chopped broccoli
3/4 c. chopped celery
1 1/2 c. cooked chicken or turkey
2 tbsp extra virgin olive oil
1 large onion chopped
8 oz. sliced mushrooms
2 cans cream of potato soup
beer (12-18 oz)
8 oz. velveeta cheese cubed
3/4 c. uncooked wild rice
1 tsp worcestershire sauce
1 1/2 tsp. basil
First, I had to put on one of my grandma's old apron's in order to channel her exceptional cooking skills. I don't think she ever cooked this soup, but if she had, I am sure it would have blown us all away.
* Put chicken broth, carrots, broccoli, celery and chicken (or turkey) in a crockpot at high heat setting
*Saute in a large frying pan extra virgin olive oil and onion. Add mushroom once onion is translucent.
* Add to frying pan potato soup, 1 can water, beer (you can choose a better beer, don't worry, this is just what I had at home :))
*Once frying pan mixture is hot, add: velveeta cheese
*Add frying pan mixture to crockpot once cheese is completely melted. Turn heat setting to low.
*Add to crockpot wild rice, worcestershire sauce, salt and pepper (to taste) and basil.
*cook on low heat setting for at least 2 hours.
And then.....dive in!!!
If your life does not change when you eat this soup....then you did something wrong :)