Wild Rice Soup

Submitted by Anita McIntosh
Warren said this is the BEST wild rice soup that he has EVER tasted.


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.