(just click the link to view the recipe from Cooking Light)
Things I loved: Creamy, warm and cozy goodness. Though it seemed a little weird, adding a few chunks of Velveta cheese at the end really gave the soup a delightful creamy texture and added flavor. Keith and Ryan, my lovely tasters, raved about it. I served it with a crusty roasted garlic loaf of bread.
Things I changed: I added celery with the garlic and onions and shredded carrots with the potatoes. I also sprinkled in some red pepper, nutmeg, cinnamon, and garlic salt to taste (personally, I think these additions enhanced the dish a lot). I also only used significantly less cheese, adding a few cubes at a time until it was right.
Things I'll do different next time: I could only find wild rice blends with too small of a proportion of wild rice to regular rice. I would have liked more wild rice, so next time i'll try to hunt that down, or just cook the kind that takes a long time.
In other news: reactions from around the world to Obama's historic win.