Wildest Rice Soup

Southern Living
10 cups


+ Add To Shopping List
1 (6.2-ounce) package long-grain and wild rice mix
1 pound bacon, diced
2 cups chopped fresh mushrooms
1 large onion, diced
3 3/4 cups half-and-half
2 1/2 cups chicken broth
2 (10 3/4-ounce) cans cream of potato soup, undiluted
1 (8-ounce) loaf pasteurized prepared cheese product, cubed


Cook wild rice mix according to package directions, omitting seasoning packet; set aside.

Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.

Sauté mushrooms and onion in drippings until tender; stir in rice, bacon, half-and-half, and remaining ingredients. Cook over medium-low heat, stirring constantly, until soup is thoroughly heated and cheese melts.

Note: To lighten, decrease bacon to 1/4 pound, reserve 2 teaspoons drippings and use fat-free half-and-half, fat-free chicken broth, reduced fat cream of potato soup, and light cheese product.

Created date

July 2001