Rating: 4.5 stars
29 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.

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  • In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

Nutrition Facts

372 calories; protein 16.9g; carbohydrates 18.8g; fat 25.4g; cholesterol 69.8mg; sodium 1115.2mg. Full Nutrition
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