This recipe was the actual OR I got the canned mirepoix base from in Julie Languille's Meals in a Jar. I held off on trying it because I have a hard time finding wild rice in any but the tiniest of packages at my grocery stores. You *could* substitute brown rice, barley or similar whole grain here (not white rice or any kind of quick-cooking grain), but for some reason, a creamy barley soup doesn't appeal to me.
Happily, I found wild rice in the bulk bins at my local natural foods store while shopping for nutritional yeast. Not only was it bulk-stored, it was bulk-priced. This makes it one of the 3 things I can get cheaper at the natural foods store than I can at the regular grocery (shelf-stable almond milk and yogurt-covered pretzels being the others) LOL
I have no pictures of the finished product because I made it one night when I was the solo-parent-on-duty with the 3 kiddos and also making dinner for my in-laws. Not enough hands for picture-taking, and also no leftovers.
This soup will take some time to cook on Dinner Day because of the cooking time on the wild rice, but it requires virtually no attention.
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