Wild rice is Minnesota’s state grain, and folks take chicken wild rice soup VERY seriously in these parts.
While I truly adore Minnesota Chicken Wild Rice Soup™, thick and full of cream, this week I wanted to follow up my recent cheesploitation with something a little lighter.
So I began with a recipe from Cooking Light, and made a couple of tiny tweaks.
Next time I prepare this soup, I’ll make one more change: replace the long grain and wild rice mix with plain wild rice. The flavor of the soup was wonderful, but the texture was a bit too soft. I thought it could use a little bite from more wild rice.
I used the seasoning packet that came with the rice mix, and it seemed to be about a tablespoon of seasoning. Next time I’ll use straight wild rice and add a combination of garlic salt, onion powder, and dried parsley instead.
Recipe below the fold