Paul Harvey’s Wild Rice Soup

May 19, 2023May 19, 20230 10

Paul Harvey's creamy and flavorful wild rice soup

by The Chefin Soup

Prep

10 min

Cook

50 min

Ready In

1 hour

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

430

Sugar

11g

Fat

24g

Paul Harvey's Wild Rice Soup is a classic Midwestern comfort food recipe that has been enjoyed for decades. This creamy soup is hearty and flavorful, with the nutty taste of wild rice blending perfectly with the creaminess of the Velveeta cheese. It is a great option for cold winter nights or whenever you're craving a warm and cozy meal. The soup is easy to make and can be served as a main dish or as a side with some crusty bread. It is sure to become a family favorite in no time!

Instructions

1.	Rinse wild rice and set aside.
2.	In a large pot, sauté minced onions and butter until onions are translucent.
3.	Add water, potatoes, and bouillon cube to pot and bring to a boil.
4.	Reduce heat to low and add wild rice. Cover and simmer for 45 minutes, stirring occasionally.
5.	Add milk and Velveeta cheese to pot and stir until cheese is melted and soup is heated through.
6.	Serve hot and enjoy!

PROS

This soup is rich and creamy with a unique texture from the wild rice.

It can be easily customized by adding additional vegetables or protein.

Great for an easy weeknight meal or a cozy weekend dinner.

CONS

The Velveeta cheese in this soup makes it high in calories and sodium, so it should be enjoyed in moderation as part of a balanced diet.

It may not be suitable for those with lactose intolerance or dairy allergies.

HEALTH & BENEFITS

Wild rice is a good source of fiber, protein, and antioxidants.
It has been linked to improved digestion and lower cholesterol levels.
The soup also contains vitamin C from the potatoes and milk, which is important for immune function and skin health.

	1/2 cup wild rice , uncooked
	1 minced onion
	2 tablespoons butter
	2 cups water
	2 cubed potatoes
	1 bouillon cube ( chicken or vegetable )
	1 quart milk
	1 lb Velveeta cheese , grated