Wild Rice and Cheese Soup Recipe

Wild Rice and Cheese Soup Recipe

  • 2 cups shredded smoked Gouda or Cheddar cheese
  • 4 teaspoons all-purpose flour
  • 2 teaspoons margarine or butter
  • 2 tablespoons finely chopped onion
  • 1 medium cooking apple, cored and chopped
  • 1/2 cup cooked wild rice
  • 1 1/4 cups reduced sodium chicken broth
  • 1/2 cup brown ale or amber beer
  • 1/4 teaspoon ground white pepper
  • 2/3 cup half-and-half or light cream
  • fresh thyme sprigs (optional)
  1. In a medium bowl toss cheese with flour; set aside. In a 2-quart saucepan melt margarine or butter. Add onion. Cook and stir over medium-high heat for 4 minutes or until tender. Add 3/4 cup of the apple, the cooked rice, chicken broth, beer, and pepper.
  2. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Slowly stir in cheese mixture until melted. Stir in half-and-half or light cream. Cook over medium-low heat until just heated through. To serve, ladle into warmed bowls; top with remaining chopped apple. Garnish with fresh thyme sprigs, if desired.
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