Spray the inside of your crockpot with cooking spray.
Add rinsed wild rice, contents of the portion cup, and three cups of boiling water.
Cover and cook on low for 4 hours or on high for 2 hours. The rice should turn out perfectly without watching or stirring.
You will know when it’s done when some of the kernels have burst open. If they haven’t burst open, it may need additional time to cook.
Meanwhile, melt butter in skillet; sauté onions, celery, and carrots until tender crisp seasoning to taste. I use Cracksalt, but salt, pepper, and a little garlic powder works too. If you opted to add bacon to your soup, I highly suggest sautéing the vegetables in bacon grease in place of butter.
Mix the contents of the large package with 7 cups (or more) water, depending on how thick you would like your soup being careful to remove any lumps. Add mixture to cooked wild rice along with sauteed vegetables and optional ingredients.
Let simmer until hot, but DO NOT BOIL! Serve with grilled garlic bread. If soup is too thick, thin with chicken broth or water. You will need to thin when reheating.
Optional Add ins: Chicken, Bacon, Mushrooms, Red & Green Bell Peppers
