Wild Rice & Cheese Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Wild Rice & Cheese Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Wild Rice & Cheese Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 9 slices thick bacon, diced
• 1 med. onion, diced
• 1 can cream of mushroom soup
• 1 can cream of potato soup
• 1 c. uncooked wild rice
• 2 pts. half and half
• 1 c. grated American cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook wild rice until tender

Step 2: Technique & Execution

Fry bacon until crispy; add onion and cook until tender

Step 3: Technique & Execution

Drain excess grease

Step 4: Technique & Execution

Combine cooked rice, bacon, onion, soups, and half and half; simmer until thick

Step 5: Technique & Execution

Just before serving, add grated cheese and stir until melted

Step 6: Technique & Execution

Garnish with croutons, if desired.