Potato and Wild Rice Soup
- 2/3-1 1/3 cups uncooked wild rice
- Chicken broth
- 6-10 strips bacon (can use turkey bacon)
- 1 small onion, sliced
- 1/2 cup fresh mushrooms (or more)
- 1 qt. half and half
- 2 cans Cream of Potato Soup
- 8 oz. shredded American, Colby, or Cheddar cheese
Cook wild rice in chicken broth completely. Fry bacon until crisp. Remove from skillet, blot and crumble. In the same pan, saute' onion in bacon drippings until onion is transparent; drain. Combine all ingredients in large kettle. Simmer approximately 30 minutes.
This recipe is great doubled as the leftovers are even better.
By guest (Guest Post) Flag
June 23, 20080 found this helpful
I made this soup last night and my family loves it. Thanks so much for posting it.
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