Recipes for the Boundary Waters and Quetico


Wild Rice Soup
thanks to Kim Young

Recipe Ingredients:

  • 3 potatoes or 1 cup dried potatoes
  • 1 cup uncooked wild rice
  • 1 cup powdered milk
  • 3 pkgs Knorr Leek Soup
  • 1 chunk of cheddar cheese salt and pepper to taste

Cooking instructions:
Reconstitute wild rice all day in a ziplock bag. (Or cook it for a long time) Reconstitute potatoes if needed or cut fresh potatoes into small chunks. Place potatoes in water in your biggest pot and simmer until soft. Add leek soup mix/water/powdered milk to pot. (About 3-4 cups cool-filtered water) Bring to a soft boil. Add wild rice, salt/pepper and small slices of cheese. Add more water as needed. Cook until cheese is melted, potatoes and rice are soft and thickness of soup is desired. Cook 45-60 minutes. Serves 8 hungry campers.

If you like more onions, add fresh or dried to the initial potato/water mixture. When you mix the powdered milk/Knorr Leek soup/water together, mix it with cool water and preferably before you add it to the large pot. The hot potato/water mixture will make the leek soup mix lumpy. I usually use a gas 1 burner stove for this soup so you can adjust the flame. Be careful not to burn the soup. Add ANY leftover cheese you have in your food pack. Squeeze in some margarine if you have a little extra.

This soup is great anytime, but especially on a rainy day.

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