Recipe by Nancy
"This soup freezes well."
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bacon, cut into small pieces
canned mushrooms, drained
2 (10.75 ounce) cans
condensed cream of potato soup
1 (5 ounce) jar
processed cheese spread
This indeed is a wonderful wild rice soup recipe but let me save y'all a little time: buy a can (or two if you like it with extra rice) of the pre-cooked wild rice. Drain & rinse and you've just shaved off 2 hours of prep time for this recipe. BUT a nice addition I discovered: some grocery stores offer this nice mix of fresh mushrooms (shitake, portabella, etc...) already pre-sliced ~ perhaps for stir fry but I bought a package and when I sauted the onions, I sauted these mushrooms in too! Wonderful! A can of diced pimentos also adds some beautiful color to this soup as well.
This soup was DELICIOUS!!! My husband has been asking for wild rice soup, and he really enjoyed this one!!
I had to do some major substitutions based on what I had around, but it still came out great. For starters I had to use long grain white rice instead of wild rice, I had to use condensed cheddar cheese soup instead of cheese spread, and i had to use equal parts of milk and melted butter instead of half and half but it was still excellent!
This is one of the best wild rice soups I have made. Every person that has tasted it absolutely raves about it. I am asked to bring it to gatherings over and over.
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Zoop
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 369
** Calories from Fat: 236
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