wild-rice-soup-iv

Wild Rice Soup IV

6 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
JACOLYN
Recipe by  JACOLYN

“Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 quarts

ADVERTISEMENT

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.

Share It

Reviews (6)

Rate This Recipe
cookin7
13

cookin7

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

Rich, tasty, filling.

STACYWESLEY
3

STACYWESLEY

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!!

More Reviews

Similar Recipes

Cream of Chicken with Wild Rice Soup
(222)

Cream of Chicken with Wild Rice Soup

Curried Wild Rice and Squash Soup
(45)

Curried Wild Rice and Squash Soup

Chicken Wild Rice Soup II
(35)

Chicken Wild Rice Soup II

Wild Rice Soup I
(34)

Wild Rice Soup I

Elegant Wild Rice Soup
(39)

Elegant Wild Rice Soup

Chicken Wild Rice Soup III
(15)

Chicken Wild Rice Soup III

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Chicken with Wild Rice Soup

>

next recipe:

Curried Wild Rice and Squash Soup