Nutrition Facts

 

Serving Size: 1/2 cup, prepared

Servings Per Container: 16

 

Amount Per Serving:

Dry Mix

Calories: 57

Total Fat: 1 g

Saturated Fat: <1 g

Polyunsaturated Fat <1 g

Monounsaturated Fat 0 g

Cholesterol: 0 mg

Sodium: 260 mg

Potassium 29 mg

Total

Carbohydrate:

10 g

Dietary Fiber: <1 g

Sugars: <1 g

Protein: 1 g

 

Customer Comments:

 

Representative’s comments at an arts and craft show:

 

Rep Name: Dannielle Lahr
Rep City/State: Fredericksburg PA
Customer Feedback: very impressed with the Creamy Wild Rice Soup and the Hawaiian Cheese Ball

Additional Comments: thought the prices are very reasonable

 

Rep Name: Mel Schlageter
Customer Feedback: Strawberry/Lemonade Dip was a huge hit with fruit tray and Creamy Wild Rice Soup was popular with the kids (8 and under) at the show! 

 

Rep Name: Debby Ferrara
City/State: Trout Valley IL
Customer Feedback: They loved the Pecan Pie Muffins, the flavor was fantastic. They thought the Cheesy Potato Casserole was yummy, and they really liked the Creamy Wild Rice Soup and couldn't believe how easy it was to make.

 

Rep Name: Toby McClary-Irion
City/State: Moorhead, MN
Additional Comments: Biggest seller was the Creamy Wild Rice Soup.

 

 

Additional Recipes:

 

The following recipes can be found in our cookbook! 

These recipes were donated by customers and distributors all over the United States, and each of these recipes uses the Creamy Wild Rice Soup. 

 

Chicken and Rice Casserole

 

My all-time favorite recipe is now diced chicken in the Wild Rice Soup with diced with lemon and pepper to season.

Tiffany Gilpin from Missouri Valley, IA

 

I love mine with Italian sausage and spinach! I love how versatile our mixes are!

Debra O’Brien from Brockton, MA

 

I used 4 cups of chicken broth in this recipe and 3 cups of water (mainly because I was out of broth) with 1.5lbs of chicken. It was superb!

Tabitha Anagnos from Coventry, CT

 

I put the soup mix and water in a pot as per the instructions. I chopped up about 3 curly kale leaves, and put them in the pot. While that was starting to cook I sautéed a pkg of sliced baby Balla mushrooms in a little butter. When they were browned, I stirred them into the pot, by now I had it covered and simmering. I wanted it a little thicker so I added a little cornstarch/ water mixture. It was delicious!

Vicki Denis from Mebane, NC

 

Asparagus and Lemon Risotto

Ingredients:
1 pkg Creamy Wild Rice Soup
3 cups chicken stock
1 cup water
1 cup cooked diced asparagus
1 tbls lemon zest

Directions:
In a medium sauce pan, combine the rice soup mix and water, dissolve over medium heat. Bring to a simmer and begin adding 1 cup of chicken stock at a time. Stir in 1 cup and let reduce, then another, reduce again and another if needed. Stir in the lemon zest with the last cup of stock. Rice should be thick and creamy. Fold in the asparagus and stir for 3 min until heated.
Roberta Whalen from Wallingford, CT

 

Crock Pot Creamy Wild Rice and Chicken Soup

4-6 skinless, boneless chicken breasts (can be frozen)
1 pound bag of baby carrots
The Gourmet Cupboard Creamy Wild Rice Soup Mix
5 cups water
Black Pepper to taste

Put in crock pot in the order above. Let it cook all day on low. Stir before serving as the rice settles to the bottom.
Delicious! Enjoy!

Deb Templeton from Michie, TN

 

Gift Ideas Using This Mix:

 

Attach a note to this mix stating, “Wishing you a “Soup-er” holiday, b-day, any day!”

 

Soups On

Give a variety of our soups all arranged in a new soup pot with utensils. Add a fresh loaf of French bread and a bottle of wine for an easy dinner in an instant!