Cheesy Wild Rice Soup

Oxmoor House
Garnish each bowl of this soup with a little extra crispy bacon... yummy!

Yield:

Serves 6 to 8

Recipe from


Ingredients

9 to 10 slices bacon, diced
1 onion, chopped
2 (10 3/4-oz.) cans cream of potato soup
1 1/2 cups cooked wild rice
2 pts. half-and-half
2 cups American cheese, shredded
Optional: Biscuit Bowls
Biscuit Bowls:
1 (16.3-oz.) tube refrigerated jumbo flaky biscuits
non-stick vegetable spray

Preparation

In a skillet over medium heat, sauté bacon and onion together until bacon is crisp and onion is tender. Drain and set aside.

Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese.Cook over low heat until cheese melts, stirring occassionally. Serve in Biscuit Bowls, if desired.

Biscuit Bowls:
Flatten each biscuit into a 5-inch round. Invert 8 (6-ounce) custard cups, several inches apart, on a lightly greased baking sheet. Spray bottoms of cups with non-stick vegetable spray; form flattened biscuits around cups. Bake at 350° for 14 minutes. Cool slightly and remove biscuits from cups. Return to oven and bake 7 to 10 more minutes or until golden.

Note:

Gooseberry Patch Homestyle Family Favorites

December 2010