I may have had wild rice three times before moving to northeastern Minnesota. Wild rice is native to where I live in Minnesota — so it’s EVERYWHERE. You can even buy wild rice in gas stations! We quickly learned that wild rice is a thing up here, and if we were going to live up here, we had to figure out how to cook it. Specifically creamy wild rice soup.
I’ve been cooking up a storm lately… And so I cook soup. I want bone broth and veggies and cheese. I want warm and creamy and soothing. I can’t really ask for a better soup than this to settle in and cozy up with: a creamy broccoli-cheese soup that is nothing like the gloppy, gooey mess you pour out of a can.
Like many other old favorites, I learned to re-create On The Border’s chicken tortilla soup, using fresh, organic veggies, traditionally prepared rice, and nourishing bone broth. Re-creating restaurant favorites is an easy way to save money and eat healthier.
Unless you’re Mick Dodge and/or have been living under a rock … you’ve likely pinned something or read about the many, many benefits of bone broth. I won’t go into all that today. That’s not new information, and I don’t want to just re-blog stuff that 592 other bloggers have done a bang-up job writing about. No, today, I’m just going to share my own experience in making broth that gels every time. This is half a decade of trial and error talking here, and what I’ve finally figured out works for me like a charm.