Shrimp and Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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An easy to make soup that is loved by everyone that has tried it. I am always asked to bring it to pitch-ins. Ingredients:
1/2 cup uncooked wild rice, rinced |
14 1/2 ounces chicken broth |
2 (10 3/4 ounce) cans condensed cream of potato soup |
2 cups half-and-half |
1 cup shredded swiss cheese |
1/4 cup sliced green onion |
12 ounces frozen cooked and peeled shrimp |
salt and pepper |
cayenne, may be added to spice it up (to taste) |
Directions:
1. In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.
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