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Wild Rice Soup IV

  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
JACOLYN

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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

cookin7
13

cookin7

11/5/2006

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.

SARACARL
8

SARACARL

5/8/2003

Rich, tasty, filling.

Stacy Bennett Wesley
3

Stacy Bennett Wesley

8/9/2004

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!!

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