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Wild Rice Soup

Submitted by Anita McIntosh

 

½ lb. or so bacon---cut in small pieces
2 cups celery--chopped
1 large onion--chopped
1 cup uncooked wild rice 
1 large can mushrooms (I save the juice and add later)

2 cans cream of mushroom soup (I use no fat) rinse out cans with a little milk... 
2 cans cream of celery soup
1 pt. or less of half and half (optional)
2 soup cans of 2% milk 
1qt. chicken broth or water with chicken bouillon cubes

2 tbsp. Parmesan cheese 
2 tbsp. Soy sauce 
Pepper...I don't add salt because of the soups.


While cooking the following, cook wild rice (see below).  Rinse.  If any left over, I freeze for later. 
Fry bacon very crisp, (drain most of the fat), add celery, onions, and mushrooms, sauté for a few minutes.


Simmer the following for 1/2 hr. - bacon, celery, onions, wild rice, and broth.  Then add milk, cheese and soy sauce, simmer a little longer, stir. 
Add half and half.  Stir to heat. 

Directions for cooking wild rice. 
Put in a roaster:  3 cups of water to 1 cup of uncooked rice, add a couple
chicken bouillon cubes. 
Bake at 350º for approximately 1 hr. depending on the rice. Stir halfway
way thru cooking time. 
If at this time, rice not done, add more water until tender. I like to
cook till rice is fully open.

 

Cook’s Comments:

We like lots of wild rice so I just add until I think it is enough....you can always add more.

If the soup gets too thick, I add more milk.

It's really good with half and half, but now I omit because of cholesterol...if you want, add a little at time and keep tasting.


Warren said this is the BEST wild rice soup that he has EVER tasted.