Wild-Rice Soup
Another great recipe from the pages of Midwest Living Magazine!
Triple-Flavored Wild-Rice Soup:
2/3 cup wild rice
8 slices bacon, cut up
1 medium onion, chopped (1/2 cup)
4 cups half and half, light cream or whole milk
2 10 3/4-ounce cans condensed cream of potato soup
2 cups shredded American Cheese
Crumbled, crisp-cooked bacon
1. Rinse rice well. In a small saucepan, bring
1/2 cup water to boiling. Add rice. Reduce heat; simmer 40 minutes or till tender. Drain, if necessary.
2. Meanwhile, in a medium skillet, cook the 8 slices of bacon and onion over medium-high heat till onion is tender and bacon is crisp. Drain off fat.
3. In a large saucepan, combine the wild rice, bacon mixture, half and half, condensed soup and American cheese. Heat over low heat till cheese melts and mixture is heated through.
4. Serve topped with additional cooked bacon pieces, if you like.
Makes 12 side-dish servings
Notes: I substitue chicken broth for the water to cook rice in and usually use more like a cup rather than a 1/2 cup.
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