Garnish each bowl of this soup with a little extra crispy bacon... yummy!
Gooseberry Patch DECEMBER 2010
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.
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.
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