Wild Rice Soup IV5 Reviews
- Prep: 1 hr
- Cook: 2 hr
- Ready In: 3 hr
“Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread.” - by JACOLYN
Original recipe yields 3 quarts
- 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.
- 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.
Amount Per Serving (12 total)
- 422 cal
- 36.3 g
- 12.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 c..." See morearrots. I also use more than the 5 tbls of bacon grease to give extra flavor."
"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..." See more 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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