Weekly Recipe

Creamy Wildrice Soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can Cream of Chicken soup
1 small container 1/2 & 1/2 (or heavy whipping cream)
1 box chicken stock
1 cup wild rice
Carrots (I used 2 large carrots)
Celery (I used 2 stalks)
1 large onion
Garlic (as much as you like!!)

Chop up and saute the carrots, celery, and onion in butter & garlic
In large pot, add together the rest of the ingredients, add saute mixture when partially cooked.
Simmer for at least 2 hours to ensure the carrots & wild rice are cooked & tender

Tip: I also threw in a handful of marble jack cheese while it was simmering...yum!

Serve with a loaf of Take & Bake bread, breadsticks, or biscuits.
Top with cheese!