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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gatlinburg Wild Rice Soup Recipe

4.5 stars - based on 3 votes
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This recipe for Gatlinburg Wild Rice Soup is from Lambert/Southern Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Wild and Long Grain Rice mix (Riceland or Rice-a-Roni)
1 pound ground sausage (recommends Jimmy Dean and use the mild)
1 medium onion, chopped (recommends using green onions; chop the tops too)
1 can cream of potato soup (make your own or use canned)
1 can cream of mushroom soup
1 can cream of chicken soup
3 ½ cans of milk (measure in one of the empty soup cans)
1 pound Velveeta (can use Kroger brand – Nice ‘n Cheesy)
Directions:
Directions:
Follow directions to prepare the wild rice. While the rice is cooking, brown the sausage with onion mixed in. Drain. Add other ingredients and simmer on low heat for 10 minutes or until cheese is melted, stirring constantly. Pepper to taste.
Personal Notes:
Personal Notes:
Add 1 can Rotel tomatoes with green chilies (if you want spicy, use the hot) and 1 can whole kernel corn. Add these for the Soup-er Bowl Sunday batches.

 

 

 

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