Today’s wet and chilly weather has actually put me in the mood for soup. And with the deadline for the Minnesota Cultivated Wild Rice Council’s “Wild for Rice” contest looming (June 27 — that’s Monday), here’s yet another recipe to inspire. Go to mnwildrice.org for more information.
Wild Beer Cheese Soup
In large saucepan, sauté 1 cup finely chopped onion in ½ cup butter. Add 2/3 cup flour, stirring until bubbly; gradually stir in 4 cups milk and one 12-ounce can beer.
Stir in one 8-ounce package shredded sharp white cheddar cheese; one 24-ounce package broccoli, carrots and cauliflower in cheese sauce, prepared as directed on package; salt and pepper to taste; ¼ teaspoon cayenne pepper; and 3 cups cooked wild rice.