Wild Rice Soup IV

SUBMITTED BY: JACOLYN

"Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread."

PREP TIME	1 Hr
COOK TIME	2 Hrs
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 3 quarts

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds bacon
1 cup uncooked wild rice
2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (14.5 ounce) cans chicken broth
3 1/2 cups water

READ REVIEWS (5)

DIRECTIONS

In a small sauce pan, cook rice with two cups of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the grease. Crumble bacon and set aside.
Fry the onions, celery and green peppers in the bacon grease until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 quart pan. Stir in the mushroom and chicken soups, chicken broth and remaining 3 1/2 cups of water. Simmer over medium heat for one hour to blend all of the flavors.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 8, 2003 by SARACARL

Rich, tasty, filling.

6 users found this review helpful

Reviewed on Aug. 9, 2004 by STACYWESLEY

Two thumbs up from a fellow northern Minnesotan! I did make some variations to the recipe that we found were tasty. I added 1/2 cup of sliced carrots to sauteed veggie mixture. I substituted the cream of mushroom soup for cream of potato because we do not like mushrooms; added 1 pint of half & half (and added only enough water to make desired consistency instead of using 3 1/2 cups of water), 1/4 cup roasted sliced almonds, and 1/4 cup cubed Velveeta cheese to simmering soup. It turned out nice and creamy. Two lbs of bacon may have been a touch too much so next time I will only use 1 lb. A definite comfort food, and I will make this soup again. Thanks for sharing the recipe!!

1 user found this review helpful