Wild Rice and Cheddar Cheese Soup

This is a great soup to have for lunch or dinner on a cold day or any day.  This makes four servings, but can easily be doubled for more.


  • 2 cups shredded cheddar cheese (8 ounces)
  • 4 teaspoons all-purpose flour
  • 2 teaspoons butter
  • 1 cup chopped apple, such as Roma
  • ½ cup cooked long grain and wild rice, such as Uncle Ben's Original
  • 1-1/4 cups reduced-sodium chicken broth
  • ½ cup brown ale or amber beer, such as Killian's Red
  • ¼ teaspoon ground white pepper
  • 2/3 cup half and half

In a medium bowl, toss cheese with flour; set aside.  In a 2-quart saucepan, melt butter.  Add onion.  Cook and stir over medium-high heat for 4 minutes until tender.  Add apple, the cooked rice, chicken broth, beer and pepper.

Bring mixture to a boil and reduce heat.  Simmer uncovered, 10 minutes.  Slowly stir in cheese mixture until melted.  Stir in half and half.  Cook over medium-low heat until just heated through.  To serve, ladle into bowls.  

You can garnish this with additional chopped apple, if desired.

NOTE:  If you do not wish to use beer in this recipe, you can substitute an additional ½ cup of chicken broth in place of the beer.

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Lynn's Recipes: November 2010

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