Recipe by JACOLYN
"Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread."
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uncooked wild rice
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
3 1/2 cups
I tried this recipe for my restaurant, and it is a hit!! I used chicken broth instead of the condensed cream of mushroom soup because I dont like mushrooms. I also added rosemary, minced garlic, and carrots. I also use more than the 5 tbls of bacon grease to give extra flavor.
eh. It was ok.
Rich, tasty, filling.
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!!
I replaced bacon with Turkey bacon- and added chicken sausage in it- it was delicious.
I used only 1 lb of bacon instead of 2 but used a bit more of the grease when frying the onions, pepper, and celery. It was awesome! My wife and Son both loved it as well. I think I will try adding the carrots too next time I make it as the other reviews suggest and possibly a potatoe finely diced might go well.
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Soup IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 422
** Calories from Fat: 327
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